Breakfast Today - Almond Danish Swirls

 

6 oz cream cheese, softened

1 tsp. almond extract

½ c. confectioner’s sugar

½ c. slivered almonds, chopped finely

2 (8oz) cans refrigerated crescent dinner rolls

1 egg white

1 tsp. water

Glaze:

½ c. confectioner’s sugar

4 tsp. milk

½ tsp. almond extract

In small bowl, beat cream cheese, almond extract, and sugar till fluffy.  Fold half of chopped almonds into the cream cheese mixture.  Separate 1 can of dough and assemble into 4 rectangles.  Firmly press perforations to seal. Press or roll each piece of dough to form 7X4 inch rectangle, spread each with 2 Tbsp. cream cheese filling to within ¼ inch of edges.  Starting at short end, roll each rectangle tightly into a cylinder. Repeat with other can of dough and remaining filling.  Place on plate, cover with plastic, chill till firm (30 min.).  Preheat oven to 350* Remove from fridge, cut rolls into 4 slices.  Place ½ inch apart on ungreased baking sheet.  In small bowl, combine egg white and 1 tsp. water.  Brush over swirls and sprinkle with remaining chopped almonds.  Bake 18-20 minutes until light brown.  While swirls bake, combine glaze ingred. in small bowl.  Cool swirls for 3 min. on wire racks placed over wax paper.  Drizzle icing over warm swirls.