Breakfast and Brunch Recipes
Danish Almond Cream Rolls
Ingredients
- 6 ounces softened cream cheese
- 1 teaspoon almond extract
- 1/2 cup confectioners' sugar
- 1/2 cup finely chopped almonds
- 2 cans refrigerated crescent rolls
- 1 egg white
- 1 teaspoon water
- 1/4 cup sliced almonds
Instructions
- Heat oven to 350 degrees F.
- Beat cream cheese, extract and confectioners' sugar until fluffy. Stir in chopped almonds.
- Separate 1 can of dough into 4 rectangles. Firmly press perforations to seal. Roll each to form a 7 x 4-inch rectangle and spread each with 2 tablespoons of cheese filling, within 1/4 inch of edge (don't put more filling in or it won't cook properly). At long side, roll up each; pinch edges and ends to seal. stretch each roll to 10 inches; coil into spiral with seam on inside. Place on ungreased cookie sheets.
- In a small bowl, combine egg white and water, and brush over rolls. Sprinkle with sliced nuts.
- Bake at 350 degrees F for 17-23 minutes until golden.
- To make the glaze, in small bowl, blend 2/3 cup confectioners' sugar, 1/2 teaspoon almond extract and 3 to 4 tablespoons milk. Drizzle over warm rolls.