Monday, November 9, 2009

Almond Danish Swirls



Per your request Courtney-These are WAAAY easy and takes very little ingredients! 

Almond Danish Swirls-
Paula Deen (one of her very few reciepes that has NO BUTTER)

6 oz cream cheese (softened) I have used 1/3 less fat and works FINE
1 tsp. almond extract
1/2 c. powdered sugar
1/2 c. slivered almonds (chopped fine)
2 (8 oz) cans refrigerated crescent rolls (1/3 less fat works FINE here as well)
1 egg white
1 tsp water

Glaze:
1/2 c. powdered sugar
4 tsp milk
1/2 tsp almond extract (I use only 1/4 tsp)

In a small bowl, beat cream cheese, almond extract, and powdered sugar until fluffy.  Fold half of the chopped almonds into the cream cheese mixture.  Seperate 1 can of dough and assemble into 4 rectangles.  Firmly press the perforations to seal.  Press or roll each piece of dough into 7x4 in. rectangle, spread each with about 2 tablespoons of the cream cheese filling to within 1/4in. of edge.  Starting at short end, roll each rectangle tightly into a cylinder.  Repeat w/other can of dough and filling.  Place on plate, cover w/plastic wrap chill until firm.  Preheat oven to 350.  Remove chilled dough from fridge.  Cut each roll into 4 slices.  Place 1/2in. apart on ungreased baking sheets.  In another small bowl combine egg white and water.  Brush over the top of swirls.  Sprinkle w/remaining chopped almonds.  Bake 18-20 minutes until light brown.  While swirls are baking combine ingredients for glaze.  Cool the swirls for 3 minutes on wire racks.  Drizzle icing over the swirls.  Serve warm or cold.  Yield: 32 more or less

NOTE:  I wrote the directions as stated, but I don't do near the steps they require.  This is where I change it up.  I take entire roll of dough and press all together and roll into nice size rectangle ( I don't measure).  So instead of 4 rectangles I have ONE big one.  Repeat for 2nd can of dough.  I then roll up like cinnamon rolls. Then follow receipe as stated. I sometimes chill, but if in a hurry no need.  Only reason for chill is makes cutting a little easier.  I use a bread knife.  I also have used whole almonds pounded w/hammer or chopped almonds chopped a little finer.  Any questions let me know.  These are waaay addicting.  I would also suggest that if you aren't a major almond extract fan to not put in as much as stated. Extract tends to go a long way. 


Enjoy!

4 comments:

Katie said...

What? Paula Deen, no butter???? This sounds like a nice alternative to cinnamon rolls!

I think I'm gonna get fat with all these delicious recipes! ...maybe the sweet swap wasn't such a great idea?! ;) Thanks for joining in again this year!!!!

ch said...

You knew I was prepared with an obnoxious comment if you didn't consider the culinary-challenged among this year's participants.

Thank you for your sympathy.

I'm definitely going to give these a try.

Geigers said...

I LOVELOVELOVE these!! You can not have just one!

Jenn said...

Sounds like this is a winner!! I'll be trying these soon. This sweet swap is going to kill me!