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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Almond Danish Swirls Recipe

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This recipe for Almond Danish Swirls is from THE MENDELKOW HERITAGE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz cream cheese softened
1 tsp almond extract
1/2 cup confectioners sugar
1/2 cup slivered almonds chopped fine
2 8 oz cans refrigerated crescent rolls
1 egg white
1 tsp water
Glaze:
1/2 cup confectioners sugar
4 tsp milk
1/2 tsp almond extract
Directions:
Directions:
In small bowl, beat the cream cheese, almond extract and sugar until fluffy. Fold 1/2 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 7 by 4 inch rectangle, and spread each with 2 Tbsp of the cream cheese filling to within 1/4 in of the edges. Starting at the short end roll each rectangle tightly into a cylinder. Repeat with the other can of dough. Place on a plate and cover with plastic wrap and chill until firm, about 30 mins. Preheat oven to 350º. Remove from the refrigerator and cut each into 4 slices. Place 1/2 inch apart on an ungreased baking sheet. In small bowl. combine the egg white and 1 tsp water. Brush over swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes until light brown. While swirls are baking, combine the glaze ingredients in a small bowl, cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper and drizzle the icing over the warm swirls.

 

 

 

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