Almond Danish Swirls

30 Oct

Danishes spiraled with an almond-cream cheese, and baked with chopped almonds on top. These are served warm with an almond-flavored icing drizzled over the top.

-By Carrie (Strommen) Lennie


2 3-oz pkgs cream cheese, softened
1 tsp almond extract
½ cup confectioners’ sugar
1 cup slivered almonds, chopped fine
2 8-oz cans crescent dinner rolls
1 egg white

2/3 cup confectioners’ sugar
½ tsp almond extract
4 tsp milk


  1. In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the almonds into the mixture.
  2. Separate 1 can of dough into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7X4-inch rectangle, and spread each with about 2 Tbsp of the cream cheese filling to within ¼ 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.
  3. Preheat the oven to 350 degrees while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place ½ inch apart on ungreased baking sheets.
  4. In a small bowl, combine the egg white with 1 tsp water. Brush over the swirls. Sprinkle with the remaining almonds.
  5. Bake for 18 to 20 minutes, until light brown.
  6. 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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Posted by on October 30, 2011 in Breads


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