Fruit & Cheese Danish
Jul 2, 2011 22:15:02 GMT -5
Post by PrisonerOfHope on Jul 2, 2011 22:15:02 GMT -5
3 packages crescent rolls
Filling:
1 8 oz. package cream cheese
1/2 cup sugar
1 tbs. lemon juice
Jam or preserves - your choice of flavor
Glaze:
1 cup confectioners sugar
1 tsp. vanilla
2-3 tbs. milk
Separate each can of dough into four rectangles; pinch the dough to seal where the two triangles meet.
Mix all filling ingredients with a mixer until creamy.
Spread about two scant tablespoonsful of cream cheese mixture onto the edge of the dough, length-wise. Roll the dough (also lengthwise) around the cheese and pinch the seam closed. Gently stretch the length of dough to about 10", then form it into a coil, putting the end underneath. Make a deep indentation in the center of the dough; fill with preserves.
Bake at 350 degrees for about 25 minutes, until golden.
Combine glaze ingredients; use just enough milk to make it the consistency of pancake syrup. Drizzle over warm buns; let set.
Makes 12.
Filling:
1 8 oz. package cream cheese
1/2 cup sugar
1 tbs. lemon juice
Jam or preserves - your choice of flavor
Glaze:
1 cup confectioners sugar
1 tsp. vanilla
2-3 tbs. milk
Separate each can of dough into four rectangles; pinch the dough to seal where the two triangles meet.
Mix all filling ingredients with a mixer until creamy.
Spread about two scant tablespoonsful of cream cheese mixture onto the edge of the dough, length-wise. Roll the dough (also lengthwise) around the cheese and pinch the seam closed. Gently stretch the length of dough to about 10", then form it into a coil, putting the end underneath. Make a deep indentation in the center of the dough; fill with preserves.
Bake at 350 degrees for about 25 minutes, until golden.
Combine glaze ingredients; use just enough milk to make it the consistency of pancake syrup. Drizzle over warm buns; let set.
Makes 12.
