Almond Danish Swirls: You're welcome, part 9.

Went on a camping vacay in beautiful Brown County State Park last week. Whenever we plan an outdoor adventure like this, I usually have these grandiose ideas about creating an entire menu of treats to bring along on the trip. Inevitably, I end up with hot dogs and granola bars in a cooler filled with beer and a suitcase containing one pair of underwear.*

This was no exception. I promised John I'd make brownies and create Cliff Huxtable-like hoagies for the trip. This never happened.

But, the beauty of this excursion was that it was only an hour or so away. Which meant we were in no hurry to leave. As we sat on the couch going over our itinerary, my personal hero and southern butter goddess, P'owla Dean, came on screen. I love her. Only P'owla can take the healthiest of foods, butter it, batter it, deep fry it and add cheese. No one else does it like her, y'all.

I happened to catch her recipe for Almond Danish Swirls, and just watching her pop one of those creamy lard balls into her little mouth at the end of the show was enough to make me say, 'dun and dun.' I made them while John packed the car, and they were so easy.

These were so incredibly delicious. We ate the entire batch in 24 hours.

*I didn't actually pack just underwear, but I know someone who packed one pair of tighty whities for an entire family vacation. You know who you are. Own it.

6 ounces cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
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. 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 degrees 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.