Quick Strawberry Cream Danish

Another yummy recipe from the new Gooseberry Patch cookbook!  To enter to win a copy of this cookbook, comment on THIS POST (click on the link) and tell me what your favorite thing for breakfast is!  Your comment MUST be on the post linked!

OK, I didn’t use strawberry preserves ~ I used blueberry preserves because that is my favorite and I happen to love recipes that I can use my favorite ingredient and still be faithful to the recipe.  These are great for breakfast or really any time of day!

I made half of the recipe and it is a little tricky to get the rolls folded correctly but otherwise are easy.

Quick Strawberry Cream Danish
Submitted by Beth Bundy of Long Prairie, MN

2 (8 oz) pkgs cream cheese, softened ~ I honestly think this is too much cream cheese but it’s your decision
1 egg, separated
1 tsp vanilla extract
1 tsp fresh lemon juice
1 tbsp flour
2 (8 oz) tubes crescent rolls
1/2 cup strawberry preserves ~ or your favorite preserves

Beat together the cream cheese, egg yolk, vanilla, lemon juice and flour.

Unroll and separate rolls; place a teaspoon of cream cheese mixture in the center of each triangle. Fold over the edges of the rolls, leaving center open.

Brush with beaten egg white and place on ungreased baking sheets.

Bake at 350º for 20 minutes. Remove from oven and cool slightly.

Top each with a teaspoon of preserves.

Makes 16 pastries.

Happy Cooking!

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