Danish

We tend to always have these ingredients onboard. So, whether prepared for breakfast or while entertaining guests the ease and ready to eat does not compromise on the taste.​Ingredients:

• 1/4 Cup of Light Brown Sugar
• 1 8 oz 8 oz Philadelphia Cream Cheese (softened)
• ​2 8 oz Pillsbury Crescent Rolls (unrolled)
• 2 TBSP Butter (melted)
• 1 TSP Lemon Juice
• 1 TSP Vanilla Extract ​

Instructions:

Preheat the oven to 350F.

Place a piece of parchment paper on a baking sheet and set aside.

Twist open the crescent rolls package. Do not untwist the crescent rolls. Cut crescent rolls into 8 equal pieces. Place on parchment paper and with a wide spoon flatten while creating a deep center and sidewalls.

In a bowl, add cream cheese, lemon juice, vanilla extract and mix together. Set aside.

Melt butter. Add brown sugar and stir both well together. Generously brush mixture onto the prepared crescent rolls. Dollop approximately 1 TBSP to the crescent roll center.

Bake for 15 – 18 minutes until slightly golden brown. Allow to cool before drizzling and serving.

​

Optional Glaze Ingredients:

• 1/2 Cup Powdered Sugar
• 4 TSP Milk
• 1 TSP Vanilla Extract

Optional ​Glaze In​structions:

​In a bowl, mixture together milk, powdered sugar and vanilla extract. Dip a teaspoon into the mixture and drizzle over the cooled danished in line streaks.

Notes:

• Best eaten within hours of baking.
• Great for breakfast or coffee snacks.
• Makes approximately 16 small danishes.
• Prepared danishes last for 1 day at room temperature.
• Prepared danishes last up to 3 months in the freezer. Thaw in the refrigerator overnight. Quickly, reheat by baking or toast to remove the chill.
• Top with blueberry, cherry or strawberry filling.
• We bake a roll at a time, refrigerate butter and cream cheese mixture leftover. Bake fresh the following day.