Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Open the crescent sheet and place in center of the pan. Press into a 12 x 8 inch rectangle.

In a small bowl, stir the cream cheese until smooth and spread onto center of the dough in a 4 inch wide strip. Drop small amounts of the preserves evenly onto the cream cheese. Swirl the preserves lightly into the cream cheese, using the end of a butter knife. Arrange the berries evenly over the cream cheese. Sprinkle almonds over the filling.

Using a sharp knife, or pastry wheel, make cuts 1 inch apart on long sides of the dough to within 1/2 inch of the filling. Alternately, cross strips to cover the filling, press ends to seal.

Bake about 20 minutes, or until crust is golden brown. Cool for 5 minutes then transfer to a serving platter.

In a small bowl, stir together the confectioner sugar and a small amount of the milk until smooth and to obtain consistency to drizzle. (May add more confectioner sugar if too thin). May also stir in a teaspoon of mascarpone cheese if available. Drizzle glaze over the crescent braid.

Cut crosswise into 6 slices and serve warm.