ORANGEASY PASTRIES

FOR THE ROLLS:
4 oz. cream cheese softened
1/3 cup orange marmalade
1/3 cup chopped pecans
1 tbsp. sugar
2 cans refrigerated crescent roll dough
1 egg white, beaten
1/3 cup sliced almonds
FOR THE GLAZE:
3/4 cup powdered sugar
1 tsp. grated orange peel
3 to 4 tsp. orange juice

TO PREPARE THE ROLLS:
Heat oven to 375 degrees F.

In small bowl, combine cream cheese, orange marmalade, pecans and sugar; mix well.

Separate dough into 8 rectangles; firmly press perforations to seal.

Spread orange filling on half of each rectangle to within 1/4-inch of edges.

To make each pastry bring unfilled half of dough over filling; pinch edges seal. Place on ungreased cookie sheet. Brush with beaten egg white; sprinkle with almonds.

Bake at 375 degrees F for 13 to 18 minutes or until golden brown; cool.

TO PREPARE THE GLAZE:
In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency; drizzle over cooled rolls.

Source: T. Miller