Danish Almond Crescent Ring

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.