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Chocolate Chip Danish

(31)
  26 reviews
  • 10 min prep time
  • 35 min total time
  • 5 ingredients
  • 6 servings
  • Pinterest
    850
  • Facebook
    121
  • Save
    5K
  • Email
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    60K

Start the weekend on a sweet note. This easier-than-it-looks breakfast pastry is made with five simple ingredients.

Roxana Yawgel Roxana Yawgel
October 2, 2014

Ingredients

1
can Pillsbury™ refrigerated Crescent Dough Sheet
1
package (8 oz) cream cheese, room temperature
1/4
cup sugar
1
teaspoon vanilla
1/4
cup chocolate chips

Steps

  • 1 Heat oven at 350°F. Line 17x12-inch cookie sheet with cooking parchment paper or silicone nonstick baking mat.
  • 2 Unroll dough onto lined cookie sheet; press dough into about 16x10-inch rectangle. With sharp knife or pizza cutter, cut 1 1/2-inch-long slanted cuts 1 inch apart along both long sides of rectangle, leaving center of dough uncut. Make sure you have the same amount of cut strips on both sides.
  • 3 In medium bowl, beat cream cheese, sugar and vanilla until smooth. Spread mixture on uncut center of dough. Sprinkle chocolate chips over cream cheese mixture.
  • 4 Braid dough by crossing strips over filling, alternating from side to side. At end, trim off any overhanging dough.
  • 5 Bake 20 to 22 minutes or just until golden brown. Remove from cookie sheet to bread board, serving platter or cooling rack. Cut into slices to serve. Best served the same day.
  • 1 Heat oven at 350°F. Line 17x12-inch cookie sheet with cooking parchment paper or silicone nonstick baking mat.
  • 2 Unroll dough onto lined cookie sheet; press dough into about 16x10-inch rectangle. With sharp knife or pizza cutter, cut 1 1/2-inch-long slanted cuts 1 inch apart along both long sides of rectangle, leaving center of dough uncut. Make sure you have the same amount of cut strips on both sides.
  • 3 In medium bowl, beat cream cheese, sugar and vanilla until smooth. Spread mixture on uncut center of dough. Sprinkle chocolate chips over cream cheese mixture.
  • 4 Braid dough by crossing strips over filling, alternating from side to side. At end, trim off any overhanging dough.
  • 5 Bake 20 to 22 minutes or just until golden brown. Remove from cookie sheet to bread board, serving platter or cooling rack. Cut into slices to serve. Best served the same day.

Expert Tips

The filling is quite versatile. You can add more or less chocolate chips. Or use rum-soaked raisins, nuts or a combination of the two. Or fresh berries! Use grated lemon peel and lemon extract instead of the vanilla for a citrus touch! Be creative!

If you can’t find the refrigerated seamless dough sheet product, use an 8-ounce can of Pillsbury™ refrigerated crescent dinner rolls, and pinch the seams and perforations to seal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210.4
% Daily Value
Total Fat
15.1g
23%
Saturated Fat
8.6g
43%
Cholesterol
43.0mg
14%
Sodium
144.5mg
6%
Total Carbohydrate
16.3g
5%
Dietary Fiber
0.3g
1%
Sugars
15.5g
Protein
2.7g
% Daily Value*:
Vitamin C
0.10%
0%
Calcium
4.80%
5%
Iron
1.50%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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