My friend Shelley introduced me to these. If you've ever been to any event catered by Shelley you've had the privilege of tasting these scrumptious treats! They are one of her signature dishes! Shelley made these for my bridal shower. Whenever I have one I almost forget how yummy they are and then I can't stop eating them! The recipe comes from Paula Deen, but we've altered it a bit. Shelley says to use more cream cheese than Paula says. And when Shelley says to do something you do it! I miss Shelley and the smell of almond will always make me think of her!
This recipe makes a ton. Mine turned out smaller than they normally do. This is dangerous because I think they're mini so I can eat more. I also doubled the glaze recipe. I've never done that before, but felt it was necessary. When you refrigerate the rolls, stick the knife you're using to cut them in the fridge too. It helps to use a cold knife.
Shelley, please chime in with any other helpful hints or anything I missed.
Almond Swirls
Source: Shelley Heinrichs and Paula Deen
8 ounces cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water
Glaze
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half 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 a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 while the rolls are chilling.
Remove from the refrigerator and cut each roll into 4 (or 6, whatever you feel like) slices. Place 1/2-inch apart on baking sheets lined with parchment paper. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the 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. Drizzle the icing over the warm swirls.
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half 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 a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 while the rolls are chilling.
Remove from the refrigerator and cut each roll into 4 (or 6, whatever you feel like) slices. Place 1/2-inch apart on baking sheets lined with parchment paper. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the 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. Drizzle the icing over the warm swirls.
