The recipe: Cream Cheese Danish
link: http://www.cooks.com/rec/doc/0,1813,144186-241207,00.html
FILLING:
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 tsp. lemon juice
2 (8 count) pkgs. crescent rolls
3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 tsp. lemon juice
2 (8 count) pkgs. crescent rolls
GLAZE:
1 c. confectioners sugar
1 tbsp. butter, melted
1 tsp. vanilla
Enough milk to make desired consistency (2-3 Tbsp.)
1 tbsp. butter, melted
1 tsp. vanilla
Enough milk to make desired consistency (2-3 Tbsp.)
Line greased 9 x 13 inch pyrex pan with 1 package of rolls. Mix other ingredients (save the egg white)--beat really well till mixture is creamy; spread on rolls. The mixture will be thick. Top with other can of rolls. Bake at 350 degrees for 15 minutes. Brush pastry with egg white and bake for 5-10 minutes more till deep brown (but not burnt). Cool. Put in refrigerator overnight. In the morning just, drizzle glaze on top. Cut in small pieces for serving.
I added words and modifications to their recipe, but this is what worked for me.
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