Prep
15-30 mins
Cook
50 MIN
Calories
150
Ingredients
1/4 cup
granulated sugar
2 tbsp
flour
1
egg, beaten
2 tsp
almond extract, divided
1/2 cup
sliced almonds, toasted, divided
2 cans
(8 oz. each) refrigerated crescent dinner rolls
1 cup
cherry pie filling
3/4 cup
powdered sugar
1 tsp
water
Instructions
Step 1
Heat oven to 350°F.
Step 2
Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.
Step 3
Cover baking sheet with parchment. Unroll crescent dough into 16 triangles. Place 1 triangle sideways at bottom of prepared baking sheet. Place second triangle above first triangle, overlapping long edges by 1/2 inch. Repeat with remaining dough triangles to form candy cane, reversing points of triangles as necessary to make curved candy cane shape at top as shown in photo.
Step 4
Spread cream cheese mixture onto center of dough to within 1/2 inch of edges; top with pie filling. Starting at bottom of candy cane, fold points of dough triangles over filling, pressing points into dough on opposite side to seal.
Step 5
Bake 20 to 25 min. or until golden brown. Cool completely.
Step 6
Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.