Dessert To Try This Holiday Season

Post date: Nov 16, 2017 8:37:37 PM

Most of us like to bake, & when it comes down to Pastries we got you covered. We have 1 dessert to share with you all, that works all year long.

Raspberry-Cream Cheese Candy Cane Crescent Danish

Ingredients:

1 Can (8 oz) Pillsbury refrigerated crescent rolls.

4 oz (from 8 0z packaging) cream cheese, softened

2 tablespoons plus 1 teaspoon granulated sugar

¾ fresh cup of raspberries preserves

1 tablespoon butter, melted

STEPS :

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray. Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. On a cookie sheet, place crescent triangles lengthwise in a long row, pointing the same direction, with edges overlapping slightly on the cookie sheet. Press overlapping edges together to help seal, but leave triangle points free.

In a small bowl, beat cream cheese and 2 tablespoons of the granulated sugar with spoon until well blended. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on the widest part of the dough, leaving a 1/2-inch edge. In a small bowl, toss raspberries and preserves; place on top of the cream cheese layer.

Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up the top end of the dough, curve one end of the strip to form the top of the cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon granulated sugar over top.

Bake 16 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use a spatula to carefully help slide Danish from parchment to serving platter, loosening edges with a spatula first, if needed. In a small bowl, mix powdered sugar and 1/2 teaspoon of the milk until well blended. If too thick to drizzle, add additional drops of milk. Drizzle with a fork over top. Serve warm.