Almond Danish Swirls

Ingredients

• 6oz cream cheese, softened 
• 1 teaspoon almond extract
• 1/2 cup confectioners' sugar
• 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. 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. Store in the refrigerator for 30 minutes.

Preheat oven to 350 degrees. Remove logs from the refrigerator and cut each roll into 4 slices.  Place 1/2 apart on non greased baking sheets.  In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. 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.

And don't forget to lick them spatulas!  (because it tastes good.)