I like this recipe, not only because it’s really good, but these ingredients can all be kept in your fridge or pantry for a long time until you need a quick and easy dessert. Once when my nieces and nephews were visiting, I made an assembly line for them to create these. It did include a lot of finger licking and, “mine is better than yours”, but in the end they were delicious, and that’s what counts.
CREAM CHEESE DANISH
Preheat Oven: 350° Bake: 18-20 Minutes Makes: 16**
INGREDIENTS:
6 Oz. Cream Cheese, softened
1 Tsp. Almond Extract
1/2 Cup Confectioner’s Sugar
1/2 Cup Nutella
1/2 Cup Slivered Almonds, finely chopped
1 Cup Preserves – Apricot, Peach, Strawberry (your choice)
2 Cans (8 Oz. ea.) Crescent Rolls (keep refrigerated until you are ready to use them)
DIRECTIONS:
Beat the cream cheese, almond extract and sugar until fluffy. Separate the crescents and
Spread the Nutella on top, leaving some space on all 4 edges. Spread about a 1 tablespoon of cream cheese mix on top of Nutella. This mixture should be spread down the length as opposed to a lump in the middle of the roll to prevent leaking out when you bake them. As with the Nutella, leave room on all sides. Spread the preserves on top of the cream cheese and sprinkle the nuts on top of the preserves.*
Roll the crescents from the large end and press the tips to seal. Refrigerate for 30 minutes.
Bake @ 350° for 18-20 minutes until light brown.
*Make sure you don’t use too much filling because it will squeeze out of the roll.
** This recipe is for 16, but I wanted only 8 so I actually halved the amounts.
