If you are looking for something delicious and simple to make for a brunch (especially with Easter right around the corner), this fast and easy recipe is sure to fit the bill.
It takes just a few minutes to assemble, about twenty to bake and you have a warm, tasty dish ready to serve!
Ingredients
Unroll a tube of crescent dough. Place in baking sheet so that points are resting on the edge of the pan. Seal the edges together. You may have to smoosh the dough a little along the edges where it joins to make it work.
Mix powdered sugar with cream cheese.
Spread over crescent dough.
Layer on strawberry jam.
Top with sliced fresh strawberries.
Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.
Bake at 350 until dough is golden brown and juice is bubbling.
Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.
Force yourself to share and bask in the compliments sure to come your way.
Easy Strawberry Cream-Cheese Danish
1 tube of refrigerated crescent dough (8 crescents)
1/2 cup whipped cream cheese
1/3 cup powdered sugar
1/3 cup strawberry jam
1 cup sliced fresh strawberries
1/2 cup cream cheese frosting
Preheat oven to 350 degrees.
Mix powdered sugar with cream cheese, set aside.
Line a baking sheet with foil and give it a quick coat of non-stick cooking spray (you don’t have to line the baking sheet with foil, but I’m lazy and don’t want to scrub baked on berry juice of the pan.)
Line up crescent rolls down the center of the baking sheet, using the straight line of two crescents to form the center line with the pointy ends hanging off the edges of the pan. (It should like you have four sets of pennants in your pan placed back to back – if that makes sense at all. If not, refer to photos above!).
Spread cream cheese down center of crescents, top with jam and berries. Fold ends of crescents toward center, sealing edges by pressing together as best you can. It’s okay if you leave a little “breathing” room here and there. Crimp the ends to seal.
Bake until crescent dough turns a rich golden brown and berry juice if bubbly – about 20 minutes.
Remove from oven and immediately drizzle with cream cheese frosting. Put frosting in a microwaveable container (I use a small glass creamer) and nuke for about 12 seconds. Pour over top of danish and serve while still warm.
