Danish Almond Cream Rolls Recipes

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ALMOND DANISH SWIRLS



Almond Danish Swirls image

This is a Paula Deen recipe (although I've heard it was originally a Pillsbury Bake-Off winner years ago) that is absolutely simple and delicious! It's easy to make variations, too, if you're not that into almond.... substitute the almond extract for vanilla, or orange, or butter rum.... and the almonds in the filling for pecans, or a bit of orange marmalade, or toffee bits, or mini-chocolate chips.... the variations are endless! I increased and slightly sweetened the filling, and make half again (1 1/2 recipe) the amount of glaze from Paula's recipe according to our family's tastes. Splenda also works well to sub for the sugar for those low-carbers and diabetics out there. The egg wash isn't mandatory; I usually skip it and just ice the danishes and sprinkle on the nuts.

Provided by Raquel Grinnell

Categories     Breads

Time 1h

Yield 32 serving(s)

Number Of Ingredients 11

8 ounces cream cheese, softened
1 teaspoon almond extract
2/3 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8 ounce) cans refrigerated crescent dinner rolls, chilled until used
1 tablespoon flour
1 egg white
1 teaspoon water
3/4 cup confectioners' sugar
6 teaspoons milk
3/4 teaspoon almond extract

Steps:

  • 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 chilled dough on a board sprinkled with the flour. Firmly press the perforations between 2 triangles on both sides to seal into a rectangle. 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 degrees F while the rolls are chilling.
  • Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart, cut side up, on ungreased baking sheets. 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.
  • These are always wonderful, but are best still warm from the oven. Enjoy!

Nutrition Facts : Calories 101.4, Fat 4.3, SaturatedFat 1.9, Cholesterol 15, Sodium 100.5, Carbohydrate 13.4, Fiber 0.7, Sugar 5.9, Protein 2.4

DANISH ALMOND KRINGLE



Danish Almond Kringle image

Categories     Bread     Cake     Bake     Almond     Pastry

Yield makes 16 servings

Number Of Ingredients 19

2 1/4 teaspoons (1 package) active dry yeast
1 tablespoon sugar
1/2 cup warm milk, 105° to 115°F
1 cup heavy cream, at room temperature
3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon freshly ground cardamom (see Note)
8 tablespoons (1 stick) chilled unsalted butter, cut into slices
For the Almond Filling
One 8-ounce package almond paste (about 1 cup)
1/2 cup chopped blanched almonds
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
For the Topping
1/3 cup sugar
1 egg white, beaten
1/4 cup sliced almonds

Steps:

  • In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
  • In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
  • Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
  • To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
  • Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
  • Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

DANISH ALMOND CREAM ROLLS



Danish Almond Cream Rolls image

A yummy tasty roll!

Provided by Jamallah Bergman

Categories     Other Breakfast

Number Of Ingredients 13

ROLLS
2 pkg cream cheese,softened
1/2 to 1 tsp almond extract
1/2 c powdered sugar
1/2 c finely chopped almonds
2 can(s) refrigerated crescent rolls
1 egg white
1 tsp water
1/4 c sliced almonds
GLAZE
2/3 c powdered sugar
1/4 to 1/2 tsp almond extract
3 to 4 tsp milk

Steps:

  • 1. Heat oven to 350. In small bowl, beat cream cheese,1/2 tsp almond extract and 1/2 cup powdered sugar until fluffy. Stir in chopped almonds. Separate one can of dough into 4 rectangles; firmly press perforations to seal. Press or roll each to form 7x4 inch rectangle; spread each with about 2 tbsp of the cream cheese filling to within 1/4 inch of edges. Starting at longer side, roll up each rectangle,firmly pinching edges and ends to seal.
  • 2. Gently stretch each roll to 10 inches. Coil each roll into a spiral with the seam on the inside,tucking ends under. Place on ungreased cookie sheets. Repeat with remaining can of dough and cream cheese filling.
  • 3. In small bowl, combine egg white and water;brush over rolls. Sprinkle with sliced almonds.
  • 4. Bake at 350 for 17 to 23 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

EASY DANISH ALMOND PASTRIES



Easy Danish Almond Pastries image

If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal.

Provided by Lance F

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 20

Number Of Ingredients 9

2 (8 ounce) tubes refrigerated crescent roll dough, divided
1 (8 ounce) can almond paste
1 (8 ounce) container mascarpone cheese
½ cup white sugar
1 large egg, separated, divided
2 ¼ ounces sliced almonds
1 tablespoon white sugar, or as needed
½ cup powdered sugar
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
  • Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
  • Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
  • Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
  • Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
  • Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
  • Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 23.5 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 4.5 g, Sodium 186.6 mg, Sugar 10.4 g

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