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Apricot-Ginger Cheese Danish

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  • Prep 20 min
  • Total 45 min
  • Servings 4
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An impressive breakfast Danish with double toppings -- spicy-apricot and cream cheese.
Apr 28, 2010
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Ingredients

  • 1 can (8 crescents) Pillsbury* Crescents
  • ¼ cup (50 mL) apricot preserves
  • ½ tsp (2 mL) finely chopped crystallized ginger
  • ¼ cup (50 mL) cream cheese, softened
  • 1 tbsp (15 mL) sugar
  • 1 ½ tsp (7 mL) all-purpose flour
  • ¼ tsp (1 mL) vanilla
  • 1 egg
  • 1 tbsp (15 mL) water
  • ¼ cup (50 mL) sliced almonds

Steps

  • 1
    Heat oven to 375°F. Remove crescent dough from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in centre of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.
  • 2
    In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.
  • 3
    Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.
  • 4
    In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.

Nutrition Information

No nutrition information available for this recipe
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