Breakfast Fruit Crescent Roll Danish
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- 2 can(s)
- 10 oz - pillsbury original crescents
- 2 pkg
- 8 oz - philadelphia cream cheese
- 1/2 c
- granulated sugar
- large eggs, yolks and whites separated
- 1 1/2 c
- frozen fruit (blackberries, blueberries, etc.)
- zest of lemon , very finely grated
- 1 c
- powdered sugar
- 1 Tbsp
- butter, softened
Open 1 can of Pillsbury Original Crescents carefully, so as not to tear the rolls apart. Once the dough is out of the can, find the seam that goes straight across the dough and begin rolling the dough out in one continuous rectangle. Line the bottom of the casserole dish with the sheet of crescent dough and pinch the perforated seams together. Use your fingers to make sure that the dough is evenly covering the bottom of the dish.
In a medium bowl, stir together the Philadelphia Cream Cheese, sugar, 2 egg yolks and lemon zest until no lumps of cream cheese remain. Spoon the cream cheese mixture on top of the crescent dough and spread to cover the dough evenly.
Add the frozen fruit on top of the cream cheese, spreading the pieces out evenly. You don’t need the fruit to completely cover the cream cheese—just a few pieces of fruit here and there will do.
Remove the next sheet of crescent dough from the can in the same manner as the first sheet. Lay the sheet of dough across the fruit and cream cheese and completely cover the top of the filling. Pinch any of the perforated seams together to form one complete top crust for the Danish.
Brush the top of the Danish lightly with the reserved egg whites and bake 30 minutes or until the top crust is a nice golden brown color. Remove from the oven and allow it to cool completely before glazing and slicing.
To make the glaze, combine the 3 ingredients and stir until there are absolutely no lumps. If you find the glaze to be too thick, add milk a drop at a time until you achieve the proper consistency. Drizzle the glaze over the cooled Danish and slice into squares.