LEMON-CREAM CHEESE CRESCENT DANISH RECIPE - PILLSBURY.COM
No need to take a trip to the bakery when you can make these delectable lemon- and cream cheese-filled Danish right at home! Using just a handful of ingredients—including sweet-tart lemon curd, sweetened cream cheese and buttery Pillsbury™ original crescent dough sheet—you can have a special, fresh-baked breakfast with your family any time you want.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
- In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon lemon curd.
- Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
- In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.
Nutrition Facts : Calories 180 , CarbohydrateContent 28 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 13 g, TransFatContent 0 g
ITALIAN LEMON POUND CAKE WITH LEMON CREAM CHEESE FROSTIN…
This made-from-scratch pound cake features a tangy lemon flavor thanks to fresh lemon juice and zest. Topped off with a delicious lemon cream cheese frosting, it's the perfect cake for spring and summer.
Provided by Danelle
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Generously grease and flour a 10 cup bundt pan.
- In a large bowl, sift together the flour, baking powder and salt. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix the sour cream, lemon juice, ginger, lemon zest and vanilla into the butter mixture until smooth. Mix half of the flour mixture into the wet ingredients, followed by all of the buttermilk. Mix in the remaining flour and stir until just combined.
- Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes before turning onto a wire rack to cool completely.
- Meanwhile, make the lemon frosting by beating the cream cheese, butter, lemon juice and zest, vanilla and salt until smooth. Mix in the powdered sugar, one cup at a time, until frosting reaches desired consistency. Spread or pipe frosting over cooled cake.
Nutrition Facts : Calories 786 calories, CarbohydrateContent 161 grams carbohydrates, CholesterolContent 71 milligrams cholesterol, FatContent 16 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1, SodiumContent 201 grams sodium, SugarContent 143 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
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LEMON-CREAM CHEESE CRESCENT RING RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 35 minutes
Calories 250 per serving
- Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.
LEMON-CREAM CHEESE CRESCENT RING RECIPE - PILLSBURY.COM
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Reviews 4.5
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