Strawberry Cream Cheese Danish

• Vegetarian

• Produce

  • 2 cups Strawberries

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 1/2 cup Powdered sugar
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 2 cans Crescent rolls

• Dairy

  • 1 tbsp Butter
  • 1 tbsp Milk

• Liquids

  • 2 tbsp Water

Found on sugarapron.com

Description

Ingredients

• 2 cans of crescent rolls
• For Strawberry Filling ( or you can use strawberry preserves)
• 2 cups sliced strawberries
• 1/4 cup sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• For Cream Cheese mixture
• 1 8oz package of cream cheese at room temp.
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• For Icing:
• 1 cup confectioners sugar
• 1 tbsp milk
• 1 tbsp softened butter

Directions

• *If you are using store bought strawberry preserves you can skip this step.
• Combine sliced strawberries, 1/4 cup sugar, cornstarch and water in a small saucepan and cook over medium low heat.
• Smash up the berries slightly while they cook, and cook until the mixture is thickened.
• In a large bowl mix together cream cheese, powdered sugar and vanilla. Set aside.
• Remove crescent dough from container. Do not unroll.
• Using a sharp knife, cut the dough into 8 slices, about 3/4 inch thick.
• Place each dough slice on a parchment paper lined cookie sheet.
• Press the centers with a finger or a measuring cup to make a well for the filling and stretch the sides a bit if it is necessary.
• Place a heaping teaspoon of cream cheese mixture onto each danish.
• Add a teaspoonful of strawberry filling.
• Bake in preheated oven for 15 to 17 minutes. or until lightly golden brown.
• In a small bowl, stir together confectioners sugar, milk and butter.
• You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy piping bag.
• Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.