Almond Danish Swirls

Yes, yet another recipe from the divine Miss Paula. For those who don't appreciate her recipes, I say... you probably haven't tried many. So much of what she makes just makes you feel good. These Almond Danish Swirls, adapted from Paula & Friends: Living it Up, Southern Style and originally a Pillsbury Bake-Off winner, are another another example of something so simple and so very yummy. No surprise... I've omitted the 1/2 cup slivered almonds.

Almond Danish Swirls

6 oz. cream cheese, softened
1 teaspoon almond extract
1/2 cup powdered sugar
2 8 oz. cans refrigerated Pillsbury Crescent dinner rolls
1 egg white
1 teaspoon water
Glaze

In a small bowl, beat the cream cheese, almond extract and sugar until fluffy.

Separate 1 can of dough and assemble 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 1/4-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 sweet rolls on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 degrees while the rolls are chilling.

Remove sweet rolls from the refrigerator and cut each into 4 even slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Bake for 18 to 20 minutes, or until light brown.

Glaze

1/2 cup powdered sugar
4 teaspoons whole milk
1/2 teaspoon almond extract

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.