Thursday, May 17, 2012

Cherry Danish

I have been making a special breakfast for our church plant every Sunday morning.  I told them they get to be my guinea pigs for trying new recipes.  So far they haven't seemed to mind.  :-)  I made this one and my friend Chip, who is a real chef, absolutely loved it.  He took 6 of the leftover little pieces home and only had 3 by the time he got home.  :-)  The only real change I made from the original recipe is that I baked the bottom layer of crescent rolls so I wouldn't chance them getting soggy.  You could try this with different pie filling flavors too, apple, apricot, rasberry, strawberry, blueberry...

2 cans (8oz each) crescent dinner rolls, divided
2 packages (8oz each) cream cheese, softened
1 1/2 cups powdered sugar, divided
1 egg white (leave out for egg free)
1 tsp vanilla
20oz can cherry pie filling
1-3 Tbsp milk

Heat oven to 350 degrees.  Unrolls 1 can of crescent rolls into 2 rectangles.  Press onto bottom of sprayed 9x13 pan.  Press the seems together to seal and also spread dough to edges of pan.  Bake in oven for 10 minutes and then remove.  Beat cream cheese, 3/4 cup sugar, egg white, and vanilla with mixer until well blended.  Spread onto crust.  Cover with pie filling.  Unroll remaining can of crescent rolls, separate into 2 rectangles.  Pat out for form 9x13 rectangle, pressing seems together to seal.  Place over pie filling.  Bake 25-30 minutes or until golden brown.  Gradually add milk, 1 Tbsp at a time to remaining sugar.  Beat with whisk until well blended and the consistency you desire.  You may only need 1 Tbsp.  Drizzle over danish.

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