Easy Danish Recipe
If you’ve been following my blog for a while, you’d know that along with makeup reviews and between all the beauty talk, I like to add in a few recipes here and there. I’m not the best cook by any means (I prefer baking), but I do have a few recipes that I always go back to and want to share them with you. Not only do I always go for easy recipes, but they’re also usually always quick too because I have zero patience when I’m hungry. *Sidenote: I’m horrible at planning ahead when it comes to making meals so I don’t reach that “hangry” stage. I always start preparing food after it’s too late and I’m starving. It’s a work in progress.* For today’s quick treat, I wanted to share with you an easy danish recipe I’ve been making quite a bit recently. Let’s get to it!
Ingredients you’ll need:
~1 can of crescent rolls (whatever flavor you like, I think the original is best)
~Toppings (cream cheese filling, jelly, whatever sounds good to you)
~Toppings (cream cheese filling, jelly, whatever sounds good to you)
~2 tablespoons of melted butter
~2 tablespoons of white sugar
~2 tablespoons of powdered sugar
~1 tablespoon of milk
First thing you need to do is preheat your oven to 350º and line 2 baking sheets with parchment paper. Parchment paper is great for baking because it helps prevent the bottoms of the danishes from burning as fast, and it makes for super easy clean up. Carefully unroll the crescent rolls into 4 rectangles and pinch the seams together so they don’t fall apart. This recipe will end up making 16 mini danishes.
Taking one rectangle at a time, cut the dough horizontally into 4 strips and stretch them out gently to make them just a little longer. Sprinkle each strip with a little bit of sugar and then twist the dough into spirals. This part is pretty fun!
Once you finish spiraling each individual strip of dough, roll it into a coil onto the baking sheet. I usually do eight per sheet to even it out during the baking process. Take your finger or a spoon to gently make little dips in the center of each circle. If you’re using jelly like I am today, lightly brush the dough with the melted butter to add flavor and color as it bakes. If you’re using a cream cheese filling, add a dollop of that first and then brush it with the butter. Place them in the oven to bake for about 13 minutes, or until they’re lightly golden brown.
While the danishes are baking, slowly add some of the milk to the powdered sugar until it reaches your desired consistency. Keep in mind that you only need very little of the milk compared to the amount of powdered sugar. I find that a thicker icing works best so it doesn’t melt away or slide off the danish.
With the jelly danishes, I took them out about 2-3 minutes before they were done baking to add the jelly and then placed them back in the oven to quickly bake it all together without over cooking the filling. If you used cream cheese, you don’t have to worry about this step and just let them bake undisturbed for the 13 minutes.
When they come out of the oven, make sure to let them cool for about 10 minutes before you add the icing or it will melt away no matter how thick it is. I used a spoon to drizzle the icing over the top and that worked just fine.
There’s no need to refrigerate these, they’ll be fine in an airtight container for a couple of days. This is such a quick, no fuss breakfast and can be used with so many different fillings. I also think making a savory version of these would be absolutely delicious! If you try this recipe out, don’t forget to come back and let me know your thoughts! Go ahead and let me know in the comments what you think the best filling for these would be. Hope you have a fantastic day!
~Christina~
