Monday, November 24

Good Eating Monday: Crescent Roll Cheese Danish

Greetings!  Hope you'll have an excellent Thanksgiving this week!
We'll be up on base helping out with a Thanksgiving meal for the Airman at the Chapel Annex this year. The dining facility, which normally puts on a huge feast, is closed temporarily for some remodeling. 
No Mama Kat prompt post this week. 

Today's Good Eating recipe is "Cheese Danish" made with refrigerated Crescent Roll dough,
The friend who gave me the Honey Bun Cake recipe I posted a couple weeks ago, also gave me this recipe.
It's more of a breakfast treat; something to serve on Thanksgiving or Christmas or New Year's morning!
I haven't made it, but I've tasted it when my friend made some and it's to die-for delicious!  And easy to make!

Cheese Danish

 2  8oz packages of cream cheese, softened
 2 cans refrigerated Crescent Rolls
 1/2 cup sugar
 1/2 teaspoon vanilla
 1 egg yolk

Glaze Topping:
1 1/2 Tablespoons warm milk
1/2 cup confectioners sugar

Bottom Crust: Press one package of Crescent Roll dough out on bottom of a greased 13 x 9 pan, smoothing seams together with fingers.  

Filling: Mix softened cream cheese with egg yolk, sugar and vanilla until creamy. Spread in pan over Crescent Roll dough.

Top Crust: Open and unroll 2nd Crescent Roll package on lightly floured surface and press out flat. Lay this over top of cream cheese mixture.

Bake at 300 degrees for 30 minutes.

Glaze Topping:  Mix warm milk and confectioners sugar while baking. Pour glaze on & spread over top of Danish immediately after removing from oven. Refrigerate Danish immediately and keep stored in frig when not serving.
                                 Eat up, me hearties, yo-ho!                                                             

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