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
EASY CRESCENT DANISH ROLLS RECIPE - PILLSBURY.COM
Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth.
- If using crescent dough, separate dough into 8 rectangles; firmly press perforations to seal. If using dough sheet, cut dough into 8 rectangles. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
- On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
- Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 400 , CarbohydrateContent 45 g, CholesterolContent 30 mg, FatContent 4 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 10 g, ServingSize 1 Roll, SodiumContent 530 mg, SugarContent 26 g, TransFatContent 3 1/2 g
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