Almond Danish Swirls

I'm such a failure. This is the third post that I forgot to post at the time when I cooked it. It's funny that my updates to this blog are so sporadic. You can tell I really try to make an effort to update and you get a whole bunch of recipes and then it dies out for a whole year. Anyway, here are some simple danish swirls that were made for the breakfast club at work again.

Courtesy of Paula Dean

Ingredients

Swirls

• 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

Glaze

• 1/2 cup confectioners' sugar
• 4 teaspoons milk
• 1/2 teaspoon almond extract
  

Directions

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  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.

Review

So simple and sweet! And I just love almond flavored foods and drinks, like almond milk tea or almond ice cream. This was the cheapest dish I have made for my breakfast club. I've gone all out before with dishes like Eggs Benedict with Hollandaise Sauce and they have gotten pretty expensive to serve 20 people. But this was so easy to make and it fed the club pretty well. Sometimes great things don't have to be extravagant, right?