Raspberry Cream Cheese Candy Cane Crescent Danish

Raspberry Cream Cheese Candy Cane Crescent Danish

Raspberry Cream Cheese Candy Cane Crescent Danish

Is it dessert or breakfast or both?  I will tell you this, it was delicious!  I chose to make it for a dessert for our annual Christmas Book Group pot luck.

Danish

1 (8 oz) can crescent rolls

4 oz cream cheese, softened

2 tablespoons plus 1 teaspoon sugar

3/4 cup fresh raspberries

2 tablespoons raspberry preserves

1 tablespoon butter, melted

Glaze

1/4 cup powdered sugar

1 – 3 teaspoons milk

1  Heat oven to 375.  Line large cookie sheet with parchment paper and spray generously with cooking spray.  Unroll dough and separate into 8 triangles.  Cut each triangle in half lengthwise.  On the cookie sheet, place crescent triangles lengthwise in long row, pointing in same direction, with straight edges overlapping slightly.  Press overlapping edges together to help seal, but leave triangle points free.

2  Mix together cream cheese and 2 tablespoons of sugar until well blended.  Spread cream cheese mixture in 2 1/2″ wide strip lengthwise on widest part of dough, leaving 1/2″ edge.  Mix together raspberries and preserves and spread on top of cream cheese layer.

3  Fold tips of dough to enclose filling then pinch end of dough on edge or under edge to attach.  Gently pick up top of dough and curve to form candy cane.  Brush dough with melted butter and sprinkle with remaining sugar.

4  Bake 16 – 20 minutes or until golden brown.  Cool 5 minutes on cookie sheet.  Use spatula to carefully slide Danish from parchment paper to serving platter.  Mix glaze ingredients to desired consistency and drizzle over Danish.

(I should have taken more pictures of the process but you can refer to the original recipe, link below, to see pictures if you get confused.)

recipe from Pillsbury

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