 | | Directions |
- Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy.
- Open one can of dough and separate to form 4 rectangles.
- Using your fingers, press the perforations together to create a solid rectangle.
- Roll each into a 7 x 4 inch rectangle.
- Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges.
- Starting with the short end, roll each rectangle tightly into a cylinder.
- Repeat with the other can of dough and the remaining filling.
- Place all on a plate, cover with plastic wrap, and refrigerate.
- Chill for 30 minutes or until firm.
- Preheat oven to 350°F.
- Remove the rolls from the refrigerator and cut each into 4 slices.
- Place the slices 1/2 inch apart on an ungreased baking sheet.
- In a small bowl, combine egg whites with water and brush this mixture over the rolls.
- Bake 18 to 20 minutes or until light brown.
- While baking, combine the glaze ingredients.
- After baking, cool the rolls on a wire rack for 5 minutes.
- With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve.
Note: You can dust the rolls with powdered sugar if desired. |
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Prep Time: 45 minutes
Cook Time: 20 minutes
Container: small mixing bowl, ungreased baking sheet
Servings: 12
|  | | Ingredients | | - | | ROLLS: |
| - | | 6 ounces cream cheese, softened |
| - | | 1 teaspoon almond extract |
| - | | 1/2 cup powdered sugar |
| - | | 1 teaspoon grated lemon peel |
| - | | 2 tubes refrigerated crescent rolls (8 ounce tube) |
| - | | 1 egg white |
| - | | 1 teaspoon water |
| - | | GLAZE: |
| - | | 1/2 cup powdered sugar |
| - | | 4 teaspoons milk |
| - | | 1/2 teaspoon almond extract |
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