Almond Danish Swirls

Instructions

• 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°F. while the rolls are chilling.
• Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart 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.
• Yield: 32 swirls