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Danish Almond Cream Rolls |
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Serves: 8 Print this RecipeServing Size: 1 roll Donna Hilgendorf - Waunakee, Wisconsin Bake-Off® Contest 35, 1992 Donna Hilgendoif likes to bake yeast rolls, but making Danish pastry was too time-consuming. She used flaky crescent roll dough to get a similar effect in a short time. The big almond cream-filled rolls were such a hit, friends urged her to enter them in the Bake-Off® Contest. ROLLS 2 (3-ounce) packages cream cheese, softened 1/2 to 1 teaspoon almond extract 1/2 cup powdered sugar 1/2 cup finely chopped almonds 2 (8-ounce) cans refrigerated crescent rolls 1 egg white 1 teaspoon water 1/4 cup sliced almonds GLAZE 2/3 cup powdered sugar 1/4 to 1/2 teaspoon almond extract 3 to 4 teaspoons milk Heat oven to 350°F. In small bowl, beat cream cheese, 1/2 teaspoon almond extract and 1/2 cup powdered sugar until fluffy. Stir in chopped almonds. Separate 1 can of dough into 4 rectangles; firmly press perforations to seal. Press or roll each to form 7 x 4-inch rectangle; spread each with about 2 tablespoons of the cream cheese filling to within 1/4 inch of edges. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to 10 inches. Coil each roll into a spiral with the seam on the inside, tucking ends under. Place on ungreased cookie sheets. Repeat with remaining can of dough and cream cheese filling. In small bowl, combine egg white and water; brush over rolls. Sprinkle with sliced almonds. Bake at 350°F. for 17 to 23 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm. Nutrition Per Serving (1 roll): Calories 410; Protein 8g; Carbohydrate 42g; Fat 24g; Sodium 540mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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