Strawberry Cream Cheese Danish

 

My husband and I love cream cheese danish, when I was a kid and the family would go to Cannon Beach during the summer.  We would always stop at this cute little bakery in town and I always go the cream cheese danish.  I love the buttery, flaky pastry and the creamy cheese filling.  While I was looking at some of my favorite blogs the other day I popped into “The Country Cook” and she had made shortcut apple danish that look so tempting to me, I knew I would just simply have to make my own version at home.  I wanted to take her fruit idea and mix it with my favorite part of the danish, the cheese filling. These make a great morning breakfast with some coffee, a wonderful afternoon snack with some milk or a simple dessert after dinner.

  

Danish:

• 2 Tubes - Pillsbury Butter Flaky Crescent Rolls
• 1 Can - Wilderness Strawberry Pie Filling
• 2 Tbs. - Butter (melted)

Filling:

• 1 8 oz - Cream Cheese (soft)
• 1/2 C. - Powder Sugar
• 1/4 C. - Milk

Preheat oven to 350 degrees.

Separate the dough into eight rectangles.  Seal the perforations.  Using a pastry brush spread the butter over the rolls.  Roll up the dough from the long side: pinch the edges to seal.  Hold one end of the dough loosely coil into a circle.  Make an indentation in the center with your fingers and create a crater for the filling and fruit.

In a mixing bowl add the cream cheese, powder sugar and milk.  Mix until fully, blended and smooth.  Place about 1/2 tbs. of cheese filling into the center of the Danish, then top with about 1/2 tbs. of strawberry filling.  Bake these for about 15-18 minutes or until golden brown. Once cool you can serve them plain, drizzle with a powder sugar glaze, or add a little more milk to the cheese filling to thin it out and drizzle across the danish.

Makes 8 

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