Crescent Danish Rolls
(recipe from Pillsbury with modifications)
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet. The crescent rolls are generally less expensive and you can buy the store brand.
4 teaspoons jam or preserves----I use Bonne Mamam Raspberry ( THE WORLD’S BEST )
Egg white to brush on eggs
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth.
Separate dough into 8 rectangles; firmly press perforations to seal. (I flip it over and seal on both sides.
Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
Using an ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
Bake 20 minutes. Remove, and then brush dough only with egg white. Bake an addition five minutes until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired consistency. Spoon into sandwich zip bag and cut off corner. Drizzle over warm rolls.
Don’t cover until they are cold. No really. Resist the urge.
These are amazing and from start to finish took 35 minutes. I think next time I’m going to try apricot inside and out or maybe cream cheese with Nutella on top. What do you think??