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Breakfast: Danish Almond Cream Rolls

Source of Recipe

unknown


List of Ingredients

6 ounces softened cream cheese
1 teaspoon almond extract
1/2 cup powdered sugar
1/2 cup finely chopped almonds
2 cans refrigerated crescent rolls
1 egg white
1 teaspoon water
1/4 cup sliced almonds


Recipe

Heat oven to 350ºF. Beat cream cheese, extract, powdered sugar til fluffy. Stir in chopped almonds. Separate 1 can of dough into 4 rectangles. Firmly press perforations to seal. Roll each to form a 7x4 rectangle and spread each with 2 Tbl. of cheese filling, within 1/4 inch of edge. (don't put more filling in or won't cook properly). At long side, roll up each; pinch edges and ends to seal. stretch each roll to 10"; coil into spiral with seam on inside. Place on ungreased cookie sheets. In small bowl, combine egg white and water, and brush over rolls. Sprinkle with sliced nuts. Bake at 350ºF for 17-23 minutes til golden. Glaze: in small bowl, blend 2/3 c. powdered sugar, 1/2 teaspoon almond extract and 3-4 Tbl. milk. Drizzle over warm rolls.