Recipe from Family Circle
With this quick and easy recipe, you can treat your family to fresh-baked Danish pastries any day of the week. The timesaving ingredients are refrigerated crescent roll dough and cherry pie filling.
Yield: 16 danishes
Prep Time: 15 mins
1 8 ounce packagepot cheese or cream cheese, softened (see note)
2 tablespoonsall-purpose flour
2 teaspoonsgrated lemon zest
1 tablespoonlemon juice
1 teaspoonvanilla extract
2 8 ounce packagesrefrigerated crescent-roll dough
3/4 21 ounce cancherry pie filling
1egg, lightly beaten with 1 tablespoon water
1/4 cupsliced almonds
Heat oven to 375 degrees F. Unroll one package of the crescent-roll dough and separate dough into four rectangles. On a lightly floured work surface, cut each rectangle in half crosswise, making two squares. Pinch together any perforations or holes in dough, then stretch two opposite corners of each square slightly to lengthen the dough and form the flaps that will enclose the filling. Transfer to ungreased baking sheet.
Spoon 1 tablespoon of the cheese mixture diagonally onto center of each square, at a right angle to stretched corners. Top with about 1 tablespoon pie filling. Fold one of the flaps across mixture. Fold other flap across, overlapping first flap. Brush each Danish with egg-water mixture. Sprinkle with some of the almonds. Continue making Danishes with remaining dough, cheese mixture and pie filling, including the second package of dough. Brush with egg-water mixture; sprinkle with sliced almonds.
Bake at 375 degrees F for 15 minutes or until golden brown. Remove to wire rack to cool.
You can find pot cheese in the dairy section of some supermarkets and in specialty food shops.
Per Serving: cal. (kcal) 200, Fat, total (g) 9, chol. (mg) 17, sat. fat (g) 3, carb. (g) 24, pro. (g) 5, sodium (mg) 267, Percent Daily Values are based on a 2,000 calorie diet