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Almond Danish Swirl

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Sunday, 21 October 2007 06:02
  • 6 ounces cream cheese, softened
  • 1 teaspoon almond extract
  • 1/2 cup confectioners' sugar
  • 1/2 cup slivered almonds, chopped fine
  • 2 (8-ounce) cans refrigerated crescent dinner rolls
  • 1 egg white
  • 1 teaspoon water
  • 1/2 cup confectioners' sugar
  • 4 teaspoons milk
  • 1/2 teaspoon almond extract
  • 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 dough and assemble into 4 rectangles.
  • Firmly press the perforations to seal.
  • 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.
  • Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F while the rolls are chilling.
  • Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart 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.
  • 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.
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