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Almond Danish Swirls

By Paula Deen


Difficulty: Medium

Cook time: 1 hour 15 minutes

Servings: 32


  • 2 (8 oz) cans crescent rolls
  • 1/2 cup chopped fine slivered almonds
  • 1 cup divided confectioner's sugar
  • 1 1/2 teaspoon divided almond extract
  • 6 oz softened cream cheese
  • 1 egg white
  • 1 teaspoon water
  • 4 teaspoons milk


In a small bowl, beat the cream cheese, 1 teaspoon almond extract, and 1/2 cup sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. 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 on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 °F while the rolls are chilling.

Remove from the refrigerator and cut each roll into 4 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. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.

While the swirls are baking, combine 1/2 cup confectioner’s sugar, 4 teaspoons milk and 1/2 teaspoon almond extract 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.