Monday, July 29, 2013

Crescent Danish

An easy cream cheese filled danish made from crescent rolls and your favorite jam or preserves.
An easy cream cheese filled danish made from crescent rolls and your favorite jam or preserves.

Crescent Danish

Y'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.

Serve immediately.

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Posted by on January 3, 2013
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