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How to Make Almond Danish Swirls
- In a small bowl, beat together 4 ounces (113g) cream cheese, 1 teaspoon almond extract, and 1/4 cup granulated sugar until light and fluffy.
- Fold in 1/2 cup chopped almonds into the cream cheese mixture.
- On a lightly floured surface, separate one 13.8-ounce can of refrigerated crescent roll dough. Firmly press the perforations between the two triangles to form a rectangle.
- Repeat with the second can of crescent roll dough.
- Gently roll or press each rectangle to 7 inches by 4 inches. Spread 2 tablespoons of the cream cheese filling evenly over each rectangle, leaving a 1/4-inch border.
- Starting from the short end, tightly roll each rectangle into a cylinder.
- Place the rolls on a plate, cover with plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- Remove rolls from the refrigerator and cut each into 4 equal slices.
- Arrange slices 1/2-inch apart, cut-side up, on ungreased baking sheets.
- (Optional) Whisk together 1 egg white and 1 teaspoon water. Brush gently over the swirls.
- Sprinkle the remaining chopped almonds over the swirls.
- Bake for 18-20 minutes, or until golden brown.
- While the swirls bake, prepare the glaze (recipe below).
- Let the swirls cool for 3 minutes on a wire rack placed over waxed paper.
- Drizzle the warm glaze over the swirls.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
23g
Fat
9g
Carbs
4g
