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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crescent Roll Danish Recipe

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This recipe for Crescent Roll Danish is from The Vallett Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8 oz package of Cream Cheese
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve
Icing
1 tsp vanilla extract
1/2-1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk (I used about a tablespoon or 2 with about 1 c of powdered sugar)
Directions:
Directions:
In a small bowl, blend Cream Cheese, sugar and lemon juice.
Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the "seamed" kind, roll it into a flat rectangle before you cut.
Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.
Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil
loosely into spirals with seam inside. Seal ends
There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).
Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes
(until deep golden brown)

 

 

 

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