This Apricot Cream Cheese Danish is the precise springtime treat. Crescent dough spread with a candy cream cheese and a delicious apricot fruit spread makes for a lovable addition to a mom’s Day brunch or afternoon tea.

My grandma cherished apricot jam. She always had a few handy, and as a minimum once a month she could make these delicious apricot crammed crescents. They were easy – simply Pillsbury Crescent Rolls packed with apricot jam, and a primary powdered sugar glaze. She could experience them for breakfast on the weekends or together with her afternoon coffee.


I do not forget when I got to enjoy them along with her too, it felt like this kind of deal with! but I by no means knew until i used to be older just how easy they in reality were to make.

While Rigoni di Asiago despatched me some of their scrumptious natural fruit spreads to try, I knew I may want to placed that “recipe” to accurate use and gave it a pleasant improve for this Apricot Cream Cheese Danish. they may be still just as clean to make. First roll out the Pillsbury Crescent Dough right into a rectangle, urgent the seams together as you pass. Then spread a layer of sweetened cream cheese, observed by way of a layer of Fior di Frutta natural Apricot Fruit unfold. It’s sweetened with apple juice and a hundred% organic. It truely tastes just like fruit – my own family loved it!


  • 1 package crescent rolls
  • 1/2 cup apricot jam
  • 4 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons softened butter
  • 1/4 teaspoon vanilla
  • 1 cup powdered sugar
  • 2 tablespoons water and/or lemon juice
  1. Preheat oven to 375 levels F. Line a big baking sheets with parchment paper and set apart.
  2. In a medium-sized bowl and with an electric mixer, beat together 4 oz. softened cream cheese, half of cup powdered sugar and half teaspoon vanilla until fluffy.
  3. In a small bowl or measuring cup, heat apricot jam slightly inside the microwave, simply sufficient to make it less difficult to unfold.
  4. Roll out crescents and press seams together to shape a huge rectangle. lightly unfold cream cheese mixture calmly over the rectangle. unfold the apricot jam over the cream cheese.
  5. Roll each rectangle into a log form, starting with the shorter aspect for large danishes or the longer aspect for smaller, more chew-sized danishes.
  6. Slice every log into 1-inch pieces. (seasoned tip: chill the logs within the fridge to make it less complicated to slice, and use simple dental floss for cutting)
  7. place each danish onto a parchment or silicone lined baking sheet.
  8. Bake in the preheated 375 degree oven for 13-15 minutes, or until tops are golden brown.
  9. in the meantime, stir together the closing 1/2 cup powdered sugar, softened butter and water/lemon juice. Set apart.
  10. whilst the danishes are completed baking, take away from the oven and funky for numerous mins earlier than drizzling with the icing.
  11. Serve warm or at room temperature.

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