Danish Almond Cream Rolls |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 8 |
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A simple dessert or brunch item that's a snap to make but it looks/tastes impressive. Ingredients:
2 3 oz pkg cream cheese, softened |
1 t almond extract |
1/2 c powdered sugar |
1/2 c finely chopped almonds |
2 8oz cans crescent dinner rolls |
1 egg white |
1 t water |
1/4 c sliced almonds |
glaze |
2/3 c powdered sugar |
1/2 t almond extract |
3 - 4 t milk |
Directions:
1. Heat oven to 350 degrees. In a small bowl, beat cream cheese, 1/2 t almond extract and 1/2 c powdered sugar until fluffy. Stir in 1/2 c chopped almonds.
2. Separate 1 can of dough into 4 rectangles; firmly press perforations to seal. Press or roll each to form a 7x4 rectangle; spread each with about 2 T of the cream cheese filling to within 1/4' of edges. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal.
3. Gently stretch each roll to 10 inches. Coil each roll into a spiral with the seam on the inside, tucking end under.
4. Place on ungreased cookie sheet.
5. Repeat with remaining can of dough and cream cheese filling.
6. In small bowl, combine egg white and water; brush over rolls. Sprinkle with 1/4 c sliced almonds.
7. Bake at 350 degrees for 17 - 23 minutes or until deep golden brown.
8. In a small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency, drizzle over warm rolls.
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