Apricot-Ginger Cheese Danish

apricot-ginger cheese danish
Apricot-Ginger Cheese Danish
  • Prep 20 min
  • Total 45 min
  • Servings 4

An impressive breakfast Danish with double toppings -- spicy-apricot and cream cheese. ...MORE + LESS -


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


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  • 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

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