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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 32 |
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This is a Paula Deen recipe (although I've heard it was originally a Pillsbury Bake-Off winner years ago) that is absolutely simple and delicious! It's easy to make variations, too, if you're not that into almond.... substitute the almond extract for vanilla, or orange, or butter rum.... and the almonds in the filling for pecans, or a bit of orange marmalade, or toffee bits, or mini-chocolate chips.... the variations are endless! I increased and slightly sweetened the filling, and make half again (1 1/2 recipe) the amount of glaze from Paula's recipe according to our family's tastes. Splenda also works well to sub for the sugar for those low-carbers and diabetics out there. The egg wash isn't mandatory; I usually skip it and just ice the danishes and sprinkle on the nuts. Ingredients:
8 ounces cream cheese, softened |
1 teaspoon almond extract |
2/3 cup confectioners' sugar |
1/2 cup slivered almonds, chopped fine |
2 (8 ounce) cans refrigerated crescent dinner rolls, chilled until used |
1 tablespoon flour |
1 egg white |
1 teaspoon water |
3/4 cup confectioners' sugar |
6 teaspoons milk |
3/4 teaspoon almond extract |
Directions:
1. In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of chilled dough on a board sprinkled with the flour. Firmly press the perforations between 2 triangles on both sides to seal into a rectangle. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
2. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
3. Preheat the oven to 350 degrees F while the rolls are chilling.
4. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart, cut side up, on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
5. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
6. These are always wonderful, but are best still warm from the oven. Enjoy!
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