Small danishes that make a great addition to a brunch buffet. You can also make fruit and cream cheese danishes by adding a spoonful of your favorite pie filling prior to baking. And if you don’t want the icing….leave it off, they’re that good!
2 (10 ounce) cans crescent roll dough
1 (8 ounce) package cream cheese, diced
1⁄2 cup white sugar
1 teaspoon lemon juice
3⁄4 teaspoon vanilla extract
1 teaspoon sour cream
1 cup confectioners’ sugar
1 tablespoon milk
1 tablespoon butter, softened
Preheat oven to 350 degrees F (175 degrees C).
Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
Place slices of dough on cookie sheet and make slight indention in the middle.
In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
Add a tablespoon of filling to each roll.
Bake in preheated oven for 15 to 20 minutes.
In a small bowl, stir together confectioners’ sugar, milk and butter.
After Danish has cooled, drizzle with icing.
Recipe courtesy of food.com
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