*This was originally a contributor post I did last month on Craft-O-Maniac, but I thought it would be perfect for the Easter weekend so I’m sharing it with you guys too in case any of you missed it! Enjoy!
I’m a dump-and-pour kind of cook (much to my husband’s frustrations!), but I’m trying my hardest to get better at writing down measurements. I’m also a total sweets girl, and, while we’re at it, let’s throw in a “convenience girl”, as well.
The sweeter the better. The faster the better. (sounds like a song in the making, huh?)
That’s why these danishes are perfect for me!
I almost always have everything on hand to throw these together whenever a craving hits! They’re perfect for a weekend breakfast treat (Easter’s coming up!) or even for a late night treat.
Start with a can of crescent rolls that are divided into 4 rectangles
Pinch the seams down the middle together to make one solid rectangle
Then, on a lightly floured surface with a floured rolling pin, roll the rectangle out until it is about 6″x 2-3″. After it’s rolled out, I pick it up a little just to make sure it’s not sticking to the mat.
Spread with the cream cheese mixture and roll up, starting with one of the long ends.
Once it’s rolled up, I turn it so the seam is in the middle (rather than the top or bottom).
Start rolling into a spiral. Keep it a loose spiral, don’t worry about making it really tight.
Then spread 2 tsp. preserves on top of each roll before baking.
After baking, drizzle with the powdered sugar glaze and ENJOY!!
Strawberry Cheese Danish
1 tube refrigerated crescent rolls
4 oz. cream cheese, softened
1/4 cup sugar
2 tbsp. lemon juice
8 tsp. strawberry preserves (or flavor of your choice)
1/4 cup powdered sugar
1/2 tsp. vanilla extract
1-2 tsp. milk
Separate the dough into 4 rectangles and pinch seams together. On a lightly floured surface, roll each into a 6″x3″ rectangle. In a small bowl, mix the cream cheese, sugar and lemon juice until smooth. Spread over rectangles. Roll up from a long side and loosely spiral each one.
Place on ungreased baking sheet. Top each coil with 2 tsp. preserves. Bake at 350 for 18-20 minutes or until golden brown.
Combine glaze ingredients and drizzle over tops after they have cooled for a few minutes.
I love those hidden tunnels of cream cheese!
These are great, because we can satisfy our sweet tooth and since it only makes 4, we don’t have to worry about left-overs tempting us for days! Plus, how many desserts, can you make one batch and each still have your own favorite flavor?? Not many, I tell ya! Nothing like a fast, yummy treat!
Linking up to: