Strawberry and Cream Danish

I needed to pull together a quick, yummy breakfast treat to take to a brunch recently. I knew I had some crescent rolls in the fridge, so I threw some delicious filling ingredients together and voila! A decadent, easy, quick and impressive danish, perfect for this month's Improv Challenge! Someday, I'd like to make the dough from scratch, but when time is of the essence, the packaged kind makes it convenient.

If you want, you could substitute blueberries, raspberries, or a combination for the filling. I used strawberries cause I had them on hand.

Start by making the fruit filling. Combine the sliced strawberries,

1/4 cup sugar,

cornstarch and water

in a small saucepan and cook over low heat until slightly thickened. You'll want to mash up the strawberries a little bit with your spoon. Remove from the heat and let cool.

In a small mixing bowl, combine the cream cheese, egg and remaining 1/4 cup sugar

and blend on medium speed until smooth and creamy.

Unroll the crescent rolls and place on two baking sheets. Press the dough together so that the seams are not apparent anymore. You'll still see the lines, but just make sure you don't see the pan!

Spread half of the cream cheese down the center of one crescent roll sheet.

Top with half of the strawberries.

With a sharp knife, cut 1-inch slits on each side of the crescent roll dough

then carefully lift the dough up on both sides to meet in the middle.

Now repeat the process with the other pan of dough.

When both danishes are complete, bake for 15-18 minutes or until the dough is golden brown.

While it cooks, make the icing by whisking together the powdered sugar, milk and almond extract.

Let the danishes cool on the pan for about 15 minutes, then drizzle

with the icing.

This is so beautiful

and so delicious.

Pour yourself a cup of coffee, tea, milk, water, or just stand at the counter and devour this.

But do share. You have plenty to share.

One year ago: Gingered Strawberry Rhubarb Crisp

Two years ago: Sweet Potato "Fries"
Three years ago: Apple Slaw

Find more great recipes at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Sweet Treats Thursday, Foodie Friday, Food on Friday, Friday Food, Sweet Tooth Friday, Foodie Friday (#2), Foodie Friday (#3).

Strawberry and Cream Danish

2 cups sliced strawberries
1/2 cup sugar, divided
1 Tbsp. cornstarch
2 Tbsp. water
2 packages refrigerated crescent rolls
1 - 8 oz. package reduced fat cream cheese (or regular)
1 egg
1/2 - 3/4 cup powdered sugar
1/4 tsp. almond extract
1-2 Tbsp. milk

Combine strawberries, 1/4 cup sugar, cornstarch and water in a small saucepan and cook over medium low heat. Smash up the berries slightly while they cook, and cook until the mixture is thickened.

In a small mixing bowl, blend the cream cheese, remaining sugar and egg until smooth. Spread out the crescent rolls on two baking sheets and press the seams together.

Spread half the cream cheese down the center of one crescent roll sheet. Top with half the strawberry mixture. Using a sharp knife, cut 1-inch slits in the dough, then fold the dough strips over the filling. Repeat with the other crescent roll to make a second danish.

Bake at 375 for 15-18 minutes or until dough is golden brown. Cool on the pan for 15 minutes. Meanwhile, make the icing by whisking together the powdered sugar, almond extract and milk. Drizzle the icing over the danishes. Makes about 20 slices.