DANISH ROLLS
Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling. It does not get any easier than this! Great for breakfast or just sitting around with friends drinking coffee. So easy and so quick...they will think you are a genius!
Provided by NcMysteryShopper
Categories Breakfast
Time 35m
Yield 8 Rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
- Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
- On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
- Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 362.6, Fat 13.6, SaturatedFat 7.2, Cholesterol 59.7, Sodium 394.8, Carbohydrate 52.8, Fiber 2.1, Sugar 24.1, Protein 7.6
DANISH SNAILS
These buttery, jam-filled cinnamon rolls are an ideal way to use up leftover pastry from making Danish. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Place sugar and cinnamon in a small bowl and stir to combine. Set aside.
- On a lightly floured work surface roll out dough 1/8-inch thick rectangle. Brush surface all over with egg. Sprinkle with cinnamon sugar mixture in an even layer to cover. Any remaining cinnamon sugar may be reserved for another use. Fold dough in half lengthwise to enclose cinnamon sugar. Trim edges, discarding scraps. Cut lengthwise strips 3/4-inch-wide. Twist each strip and roll into a spiral. Let rest in a warm place until dough is doubled in bulk, about 45 minutes.
- Preheat the oven to 375 degrees. Fill the center of each spiral with a small dollop of apricot jam. Brush dough with the remaining beaten egg. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Snails are best eaten the same day they are made.
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