Danish Almond Crescent Ring

Name: Danish Almond Crescent Ring
Prep time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1 pkg (250 g) cream cheese, softened; 1/2 cup (125 mL) icing sugar; 1 egg yolk; 1 tsp (5 mL) almond extract; 2 cans (each 235 g) Pillsbury* Crescents; 1 egg white; 1 tsp (5 mL) water; 1/3 cup (75 mL) sliced almonds; 1/2 cup (125 mL) icing sugar; 3-4 tsp (15-20 mL) milk; 1/2 tsp (2 mL) almond extract

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Prep 10 min
Total 30 min
Servings 12

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Bite into these plump Danish rolls and enjoy the blissful cream cheese filling as it melts inyour mouth.

Aug 26, 2009

Ingredients

1 pkg (250 g) cream cheese, softened
1/2 cup (125 mL) icing sugar
1 egg yolk
1 tsp (5 mL) almond extract
2 cans (each 235 g) Pillsbury* Crescents
1 egg white
1 tsp (5 mL) water
1/3 cup (75 mL) sliced almonds

1/2 cup (125 mL) icing sugar
3-4 tsp (15-20 mL) milk
1/2 tsp (2 mL) almond extract

Steps

1

Heat oven to 350°F (180°C).
2

In small bowl, beat cream cheese, icing sugar, egg yolk and almond extract until well blended
3

Separate 1 can of dough into 4 rectangles; seal perforations. Press or roll each to form a 7x4-inch (18x10 cm) rectangle, spread each with about 2 tbsp (25 mL) of the cream cheese filling to within 1/2-inch (1 cm) of edge. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to 10-inches (25 cm). Coil each roll into a spiral with the seam on the inside, tucking end under. Place on ungreased baking sheets. Repeat with remaining can of dough and cream cheese filling.
4

In small bowl, combine egg white and water; brush over rolls. Sprinkle with sliced almonds. Bake at 350°F (180°C) for 20 to 25 minutes or until deep golden brown.
5

In small bowl, blend all glaze ingredients adding enough milk for desired drizzling consistency; drizzle over warm rolls.