Every once in a while, I will get ambitious and make breakfast for the family. Let’s be honest, when the kids are old enough to make themselves something to eat, it’s really nice to enjoy your coffee in the quiet of your own room. Eventually though, the guilt gets to me, and I get up and make something I know they will enjoy.
Cherry Cheese Danish
2 (8 oz.) packages refrigerator crescent rolls
1 package cream cheese softened (I used spreadable cream cheese)
1/4 cup powered sugar
1/2 tsp. vanilla extract
1 (21 oz.) can cherry pie filling (you can substitute any flavor pie filling you like)
Glaze: 1/2 cup powdered sugar, 2 tsp. milk
Preheat oven to 350˚
Open the cans of rolls and separate the triangles, leaving 4 intact in two rectangles. Set the 2 rectangles aside
On a round baking sheet (I used my Pampered Chef round stone) arrange the remaining 12 triangles in a circle with the longer points in the center.
Press the seams together. Leave (or cut, I cut) a 3 inch hole in the center.
Combine cream cheese, powdered sugar, egg, and vanilla in a medium bowl. Mix until smooth and creamy. Spread over dough making sure to leave about 1/2 inch uncovered on both inner and outer edge of dough.
Top with pie filling.
Take the 2 rectangles of dough set aside earlier and roll out, pressing seams together.
Using a pizza cutter, cut each into 4-6 strips.
Arrange the strips around the circle, pressing the ends into the exposed edges of the dough to seal. I like to twist the strips before putting them on.
Bake for 25-30 minutes or until golden brown.
Mix powdered sugar and milk together for glaze. Drizzle over the danish.
Sam and Zoe love this and consider it a real treat when I make it. In fact, Sam offered to clean up the dishes afterwards. Not too bad for a Saturday morning.