Danish Almond Crescent Ring Recipe

Name: Danish Almond Crescent Ring
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
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

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

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 12 servings

Instructions

Heat oven to 350°F (180°C).
In small bowl, beat cream cheese, icing sugar, egg yolk and almond extract until well blended
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.
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.
In small bowl, blend all glaze ingredients adding enough milk for desired drizzling consistency; drizzle over warm rolls.