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Monday, February 28, 2011

Cream Cheese Danish

This past Friday, I provided a food spread for Good Taste Magazine and I want to share with you my menu for a Spring Brunch:  Homemade Biscuits, Quiche, Cream Cheese Danish, Country Ham, Fresh Strawberries, Cheese Krispies, Toasted Pecans, and Granny Smith Apples with Brickle Dip. I made an Amond Slush for the drink.  Brian McDonald from Wiregrass Living Magazine was the photographer for the photo shoot.  Everyone always comments on the quality of the pictures that are seen in Wiregrass Living Magazine and they are all taken by Brian.  I can't wait to see the pictures that he took of the dishes that I prepared.

The Cream Cheese Danish is easy and delicious.  You can serve it for breakfast, a dessert, or a Spring Brunch.  Phillip did not remember me making this for us some time ago but sure did like it this time.  The cream cheese just oozes out when you cut into a square of the danish.  You can already taste it, can't you?!

                                                       Cream Cheese Danish

2 pkg. refrigerated crescent rolls
2 - 8 oz. pkgs. Philadelphia Cream Cheese
3/4 cup sugar
1 egg yolk
1 tsp. vanilla
1 egg white

Glaze:
1 Tbsp. melted margarine
1 tsp. vanilla
1 cup powdered sugar
milk

Spray a 9 X 13 baking dish with cooking spray.  Unroll and place one pkg. of crescent rolls in the baking dish.  Mix next 4 ingredients and spread on the rolls.  Unroll and place the second pkg. of rolls on top.  Brush with egg white.  Bake at 350 degrees for 25 min.

Mix melted margarine, vanilla, and powdered sugar.  Then add enough milk to make spreadable and spread over danish. 

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