Sunday, November 8, 2009

Easy Crescent Danish Rolls

I found this recipe and had to try it because I love cream cheese and love Danish Rolls...yum!
John's Rating: 9

1 (8 0z) pkg of cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice

2 (8 oz) cans refrigerated crescent roll dough
8 Tbsp. preserves or jam (I used seedless Raspberry jam--YUM!)

1/2 cup powdered sugar
1 tsp. vanilla
2 to 3 tsp milk

Heat oven to 350. In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (or use the crescent creations dough and cut into 8 rectangles. This is what I do now. No pressing the perforations needed!) Spread each rectangle with about 2 tablespoons of the cream cheese mixture. Leave 1/2 inch around 1 long sides and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with 1/2 inch free of cream cheese. Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with 1/2 tsp. jam or preserves.Bake at 350 for 20-25 minutes until deep golden brown.

In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls

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