Almond Danish Swirls
adapted from Paula Deen
8oz cream cheese
1 t almond extract
1/2 c powdered sugar
4 oz sliced almonds
2 cans crescent rolls
Glaze:
3/4 c powdered sugar
4 t milk
1/2 almond extract
In small bowl beat cream cheese, powdered sugar and 1 t almond extract until fluffy. Separate 1 can of dough into 4 rectangles. Spread each with about 2T of cream cheese mixture, starting at the shorter end roll each rectangle into a cylinder, repeat with the other can of dough and remaining filling. Preheat oven to 350 degrees. cut each cylinder into 4 rolls. I use dental floss to cut mine it is much easier than using a knife. Place each slice 1/2 inches apart on an ungreased baking sheet. Bake for 18 to 20 minutes.
In a small bowl mix together the glaze. Pour glaze over each roll using a small spoon. Place almond slices on top of rolls.
