CRESCENT AND CREAM CHEESE RECIPES RECIPES
RASPBERRY-CREAM CHEESE CANDY CANE CRESCENT DANISH RECIPE ...
Whether you need to distract the kids from opening presents on Christmas morning or feed your overnight guests around the holidays, this candy cane-shaped Danish filled with fresh raspberries and cream cheese is the way to do it.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray. Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free.
- In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar with spoon until well blended. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge. In small bowl, toss raspberries and preserves; place on top of cream cheese layer.
- Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon granulated sugar over top.
- Bake 16 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide Danish from parchment to serving platter, loosening edges with spatula first, if needed. In small bowl, mix powdered sugar and 1/2 teaspoon of the milk until well blended. If too thick to drizzle, add additional drops of milk. Drizzle with fork over top. Serve warm.
Nutrition Facts : Calories 290 , CarbohydrateContent 33 g, CholesterolContent 25 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 18 g, TransFatContent 0 g
CRANBERRY-CREAM CHEESE CRESCENT BITES RECIPE - PILLSBU…
These one-bite cranberry and jalapeño-cream cheese crescent appetizers are easy to make and sure to be a "wow" with your guests.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.
- In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.
- Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
- Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.
- Bake 11 to 13 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 50 , CarbohydrateContent 5 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Bite, SodiumContent 90 mg, SugarContent 2 g, TransFatContent 0 g
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