|An easy cream cheese filled danish made from crescent rolls and your favorite jam or preserves.|
Crescent DanishY'all know I love Pillsbury crescent rolls for all the things you can create from them and these easy danish rolls are no exception. These are a slight adaptation from the Pillsbury website and they are so quick, easy and downright delicious, you will love them.
The newer Recipe Creations seamless dough sheets are probably the easiest to use, but I occasionally pick up a can or two of the regular crescents to have in the fridge for whenever inspiration arises, so that's what I used. Once you get everything rolled up and coiled, just gently dab a bit of milk on the rolls to help seal the perforations and that'll usually keep everything together.
These are great with just about any flavor of preserves or jam, so use whatever your favorite is, or whatever you have on hand. Pie filling is a great stand-in or just use a little extra cream cheese in the filling and set some of that aside to fill in the indentation for a basic cheese danish. I wanted to open a new jar of blackberry, but had a bit of apricot I needed to finish off, so that's what I used here.
They're easy, quick and pretty impressive. Here's how to make them.
Preheat oven to 350 degrees F. Blend together an 8 ounce block of softened cream cheese with 1/2 cup of powdered sugar and 1/2 tablespoon of fresh lemon juice until smooth; set aside. You'll need 2 cans of crescents or the seamless dough sheets. Unroll one can of the rolls and separate into 4 rectangles, pressing together the perforations on both sides of the dough if using crescents.
Divide the cream cheese filling evenly among all of the rectangles, leaving an edge all around the dough. Roll up from the longest side into a long tube, pinching together the seams.
Roll out approximately ten inches in length. Coil each tube into a spiral, beginning from the inside and circling around, tucking the outside end underneath the roll.
Gently press an indentation in the center of each roll and place onto a silpat or parchment covered baking sheet. Repeat with remaining dough and cream cheese mixture. Divide the preserves or jam evenly among the danish, filling in the indentation. Brush the rolls with a little milk to help seal the perforated edges.
Bake at 350 degrees F for about 20 to 25 minutes or until rolls are light golden brown. Transfer the rolls to a wire rack and place a pan or piece of foil underneath to catch drips. Combine 1/2 cup of powdered sugar with 1/2 teaspoon of almond extract and enough milk to make a glaze drizzle.
Once the rolls have cooled down, drizzle the glaze over them and sprinkle sliced almonds over the top. You can toast the almonds first if you prefer.
Recipe: Crescent Danish©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 20 min | Yield: 8 rolls
For the Danish:
For the Glaze:
- 1 (8 ounce) package of cream cheese, softened at room temperature
- 1/2 cup of powdered sugar
- 1/2 tablespoon of fresh lemon juice
- 2 (8 ounce) cans of crescent rolls or seamless dough sheets
- 1/4 cup of preserves or jam, divided
- Sliced almonds, for garnish
- 1/2 cup of powdered sugar
- 1/2 teaspoon of pure almond extract
- 2 teaspoons of milk, more or less
Preheat oven to 350 degrees F. Blend together the cream cheese, powdered sugar and lemon juice; set aside. Unroll crescents and separate each can into four rectangles, pressing together the perforations on both sides of the dough if using crescents. Spread one half of the cream cheese filling evenly among the rectangles, leaving an edge all around the dough. Roll up from the longest side into a long tube; continue rolling out until approximately ten inches in length.
Coil each tube into a spiral, beginning from the inside and circling around, tucking the outside end underneath the roll. Gently press an indentation in the center of each roll and place onto a silpat or parchment covered baking sheet. Repeat with remaining dough and cream cheese mixture. Divide the preserves or jam evenly among the danish, filling in the indentation. Brush the rolls with a little milk to help seal the perforated edges, if using crescents.
Bake at 350 degrees F for about 20 to 25 minutes or until rolls are light golden brown. Transfer to a cooling rack to let cool before glazing. Combine the glaze ingredients, adding only enough milk to make a glaze; drizzle over the rolls and sprinkle the almonds over the top. Serve immediately.
Cheese Danish: Use another 4 ounces of cream cheese, setting aside about 1/4 cup of the mixture after blending with the powdered sugar and lemon juice. Divide reserved cream cheese mixture evenly between each coiled danish into the indentation.
Fruit Danish: Substitute an equal amount of cherry, blueberry, strawberry, peach, apple or other canned pie filling for the preserves or jam.
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©Deep South Dish
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