Almond Danish Rolls Recipe

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Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe.
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  • ROLLS:
  • 6 ounces cream cheese, softened
  • 1 teaspoon almond extract
  • 1/2 cup powdered sugar
  • 1 teaspoon grated lemon peel
  • 2 tubes refrigerated crescent rolls (8 ounce tube)
  • 1 egg white
  • 1 teaspoon water
  • GLAZE:
  • 1/2 cup powdered sugar
  • 4 teaspoons milk
  • 1/2 teaspoon almond extract
Container: small mixing bowl, ungreased baking sheet
45 mins
20 mins
1.25 hrs
  • Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy.
  • Open one can of dough and separate to form 4 rectangles.
  • Using your fingers, press the perforations together to create a solid rectangle.
  • Roll each into a 7 x 4 inch rectangle.
  • Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges.
  • Starting with the short end, roll each rectangle tightly into a cylinder.
  • Repeat with the other can of dough and the remaining filling.
  • Place all on a plate, cover with plastic wrap, and refrigerate.
  • Chill for 30 minutes or until firm.
  • Preheat oven to 350°F.
  • Remove the rolls from the refrigerator and cut each into 4 slices.
  • Place the slices 1/2 inch apart on an ungreased baking sheet.
  • In a small bowl, combine egg whites with water and brush this mixture over the rolls.
  • Bake 18 to 20 minutes or until light brown.
  • While baking, combine the glaze ingredients.
  • After baking, cool the rolls on a wire rack for 5 minutes.
  • With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve.
Note: You can dust the rolls with powdered sugar if desired.
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