Tuesday, March 20, 2012

Almond Danish Swirls

Honestly, I think these would be amazing for tea time...or like a book club meeting or something. They were so dainty and delicious. I loved them. I wanted to eat a billion of them.

(Printable Version)
Recipe from Paula Deen & Friends cookbook p.83

What you need:
  • 6 oz. cream cheese, softened
  • 1 tsp. almond extract
  • 1/2 cup powdered sugar
  • 4 oz. slivered almonds, chopped finely
  • 2 - 8 oz. cans refrigerated crescent rolls
  • 1 egg white
For glaze:
  • 2/3 cup powdered sugar
  • 4 tsp. milk
  • 1/2 tsp. almond extract
Beat together cream cheese, almond extract, and sugar until fluffy. Fold in half of the chopped almonds.

Separate one can of crescent rolls into 4 rectangles. Seal the seams. Flatten to a 7x4-inch rectangle.
Spread 2 tbsp. cream cheese mixture on each rectangle and roll up from short end.

Repeat with other can of dough. Place all rolls onto a plate and cover with saran wrap. 
Refrigerate for 30 minutes. Preheat oven to 350* and remove rolls from refrigerator.

Slice each roll into four pieces and place on an ungreased baking sheet.

Combine egg white with 1 tsp. water and brush over rolls. Top with remaining almonds.

Bake for 18 to 20 minutes or until light golden brown.
Combine glaze ingredients in a small bowl. After rolls cool, drizzle glaze over the top.

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