My week of sweets continues and I have to say, this recipe is ridiculously easy and it’s SO good. What makes this so easy is that it starts with crescent rolls, so the only thing you have to prepare is the filling. Making things totally from scratch is great and much of the time I like to do it that way, but not everyone has the time to make everything from scratch all of the time. So I think having a collection of recipes that use some convenience ingredients is a great thing. These took me about 30 minutes to make from start to finish, so you could easily put these together on a Saturday morning or even on a weeknight for breakfast in the morning.
This made a lot of filling, so you could easily use two, maybe even three cans of crescent rolls. I used one can because that’s all I had on hand.
Fruit and Cream Cheese Danish
adapted from Lady Behind the Curtain
- 1 can crescent rolls
- 1 – 8oz package light cream cheese, softened
- 1/2 cup sugar
- 1 egg
- preserves, whatever flavor you like ( I used blueberry and apricot)
- 1 cup powdered sugar
- 1/2 tbsp vanilla
- 2-3 tbsp milk
Preheat oven to 350 degrees.
Beat cream cheese and sugar until smooth. Add egg and beat until well incorporated.
Open crescent rolls and separate the triangles. Place about a tablespoon of the cream cheese mixture on each triangle and spread out slightly. Put about 1 tsp of preserves on top of cream cheese.
Fold each corner into the center. Place danish on a baking sheet lined with parchment paper (or coated with cooking spray). Bake in preheated oven for 12-14 minutes.
While danish is baking, prepare glaze. Combine powdered sugar with vanilla. Add milk gradually, stirring with a whisk until it’s the consistency of a thin glaze. Drizzle generously over warm danish.
These are great served with a hot cup of coffee or a glass of milk.
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