Anyway, on to the recipe...
|Fresh out of the oven and ready for icing and my teeth.|
Servings: 8 servings <----- (or one or two, if you're me!)
1 package of Pillsbury Crescent Roll dough without perforations (or Crescent Rolls)
1 8 oz. package cream cheese, softened and at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup powdered sugar
4 tablespoons heavy cream
Splash vanilla extract
- Preheat the oven to 375 degrees.
- In a small bowl, cream together the cream cheese, sugar, flour and vanilla and set aside. TIP: It's important that the cream cheese is at room temp or you'll have trouble combining everything together.
- Unroll the crescent roll dough on a cookie sheet. I like to line the sheet with parchment paper first so the danish doesn't stick. If you're using regular crescent rolls with the perforations, pinch the rolls together to seal the perforations.
- Spread the cream cheese filling down the center of the dough in a strip that is about 3 inches wide.
- Cut 1/2 inch diagonal strips up each side of the dough in the same direction.
- Fold 1/2 inch dough pieces up over filling from one side and then the other to get a braided pattern. At the ends, fold in the excess dough and then braid.
- Bake for 20 to 30 minutes or until the filling is set and the dough is golden in color.
- Set aside to cool.
- In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency.
- Drizzle icing over danish.
Maybe spice things up by sharing a slice with your sweetie tomorrow for breakfast? Enjoy!
I've shared this recipe with this week's Home Acre Hop!