Sunday, June 25, 2017

Almond Cream Cheese Loaf

While browsing the web, I came across this website and it inspired me to bake my version of this bread. Stacey has very patiently separated and laid out the crescent roll dough into a neat rectangle, filling it with the most decadent filling baked this awesome cheese Danish and it looked too delicious. I had to have a tasty bite so made myself this loaf.   His photos are excellent and helped guide me through the steps of folding and filling. 

Inspired by this lovely Danish I decided to take a short cut to enjoy this tasty treat so here’s my version.

1 loaf (1 lb) frozen bread dough or a can of bread roll
5 ounces cream cheese
1/3 cup sugar
1 egg
1/2 cup white chocolate chips
1/2 tspn almond extract

For glaze

1/2 cup confectioners sugar
1/4 tsp almond extract
1 Tblspn white chocolate chips
2 Tblsn slivered almonds toasted
Milk a little

1. On a lightly floured surface roll the dough into a fairly thick rectangle
2. In a small bowl beat together the cream cheese, sugar and then add the egg and 1/2 tspn almond extract 
3. Spread the cream cheese mixture down the center of the rectangle bread dough and then along each side cut 1 inch thick strips.
4. starting at one end fold the strips alternatively plaiting over the filling and cover the filling well.
5. Cover and let rise for an hour in a warm place.
6. Warm the oven to 350 degrees and then brush the bread with milk.
7. Bake in the warm oven for 20-30 minutes or until golden brown. Cool on wire rack.
8. For the glaze, first warm the chips in the microwave for a few minutes until just melted. Then add sugar, extract and milk and mix well until desired thick consistency. 
9. Drizzle over the cooled bread and sprinkle with almonds.

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