Apricot-Ginger Cheese Danish

Convenient Pillsbury® crescent rounds make quick work of an impressive breakfast danish with double toppings -- spicy-apricot and cream cheese.

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Servings 4

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( 43 ) Ratings

43 Ratings

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Member Reviews ( 10 )

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Bake-Off® Contest 44, 2010

Marla Clark

Moriarty, New Mexico

ingredients 10
Prep Time 20 min
Total Time 45 min

Ingredients

1: can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4: cup Smucker's® Apricot Preserves

1/2: teaspoon finely chopped crystallized ginger

2: oz cream cheese, softened (1/4 cup)

1: tablespoon sugar

1 1/2: teaspoons Pillsbury BEST® All Purpose Flour

1/4: teaspoon McCormick® Pure Vanilla extract

1: LAND O LAKES® Egg

1: tablespoon water

1/4: cup Fisher® Chef’s Naturals® Natural Sliced Almonds

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Directions

1 Heat oven to 375°F. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.
2 In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.
3 Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.
4 In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.