giant danish
★★★★★
19
I found this recipe in a magazine about 20 years ago. I've tweaked it a bit over the years. This has been my most requested recipe for gatherings. I've won a cooking contest with it and I use it to "bribe" co-workers and family members when I need something done. My husband loves the apple pie filling version and my favorite is strawberry. The beauty of this recipe is that any pie filling can be used and it always tastes great!
Blue Ribbon Recipe
The Kitchen Crew and I used peach filling for this recipe and the results couldn't have been any sweeter, creamier or more satisfying. A perfect brunch centerpiece!
— The Test Kitchen
@kitchencrew
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Ingredients For giant danish
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16 ozcream cheese, room temperature
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1/2 cgranulated sugar
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1 lgegg
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2 tspvanilla extract
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2 canrefrigerated crescent rolls (8 oz. size)
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1 canpie filling, any flavor
How To Make giant danish
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1Preheat oven to 350 degrees. Coat a jelly roll pan with nonstick cooking spray.
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2Unroll dough from 1 tube. Pat out, pressing perforations together until dough completely covers bottom of pan. Bake for 4 minutes.
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3While dough is baking, combine cream cheese, sugar, egg and vanilla in a bowl until smooth.
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4Remove dough from oven and cool slightly. Spread cheese mixture over dough to the edges. Scatter pie filling over cheese mixture. (Note* pie filling should not cover completely!)
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5Unroll remaining dough from tube. Separate triangles and evenly arrange on pie filling. (Note* the triangles should not cover completely!)
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6Bake for 30 minutes or until top crust is golden and cheese mixture is set. Cool completely in pan on a wire rack before cutting into squares. (**Dust with powdered sugar if desired.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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