Easy Candy Cane Danish

INGREDIENTS:

1. 1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
2. 1/4 cup granulated sugar
3. 2 tbsp flour
4. 1 egg, beaten
5. 2 tsp almond extract, divided
6. 1/2 cup sliced almonds, toasted, divided
7. 2 cans (8 oz. each) refrigerated crescent dinner rolls
8. 1 cup cherry pie filling
9. 3/4 cup powdered sugar
10. 1 tsp water

DIRECTIONS:

• Heat oven to 350°F.
• Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.
• 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.
• 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.
• Bake 20 to 25 min. or until golden brown. Cool completely.
• Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.

This recipe was used with permission from Kraft Foods.