Christmas with Paula Deen by Paula Deen

Author:Paula Deen
Language: eng
Format: epub
Publisher: Simon & Schuster

Almond Danish Swirls

Crescent rolls? Yes! In this recipe they’re rich and sweet with cream cheese, almonds, and almond glaze. We modified a recipe from the thirty-fifth Pillsbury Bake-Off contest cookbook to make individual Danish swirls. The original recipe was one large Danish. These can be made the day before and stored in a plastic bag in the refrigerator. Bring to room temperature before serving.

Two 3-ounce packages cream cheese, softened

1 teaspoon almond extract

½ cup confectioners’ sugar

1 cup slivered almonds, chopped fine

Two 8-ounce cans refrigerated crescent dinner rolls

1 egg white

GLAZE:

⅔ cup confectioners’ sugar

½ teaspoon almond extract

4 teaspoons 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 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within ¼ 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.

3. Preheat the oven to 350°F 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 teaspoon 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.

MAKES 32 SWIRLS

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