Another cheat recipe which used refrigerator croissant dough. Flakey and delicious with a filling of apple pie filling and cream cheese! I have also used strawberry and blueberry pie filling for this one.
- 1 tube Pillsbury Crescent Roll dough
- 1 (8oz) cream cheese
- 1/2 cup sugar (1/2 cup)
- 3 tablespoons sifted flour
- 1 tsp vanilla extract
- 1 cup apple pie filling
- sugar for sprinkling
- 1/2 cup sifted powdered sugar
- 2 tablespoons heavy cream
- 1/8 tsp vanilla extract
Adapted from theenglishkitchen.blogspot.com
Preheat the oven to 350 degrees. Line a baking sheet with baking paper. Lightly butter. Set aside.
Whisk together the cheese, sugar, flour and vanilla in a small bowl. Set aside.
Pop open your croissant dough. Unroll, leaving the croissants in rectangles and separating the dough into 3 rectangles. Lay the rectangles out onto the prepared baking sheet as a larger rectangle, long sides touching each other. It should almost cover the baking sheet. Press all the perforations and edges together, sealing all holes.
Cut 1/2 inch diagonal strips up each long side of the dough. Spoon the cream cheese filling down the center of the dough, spreading it out to about 3 inches in width. Top with a spoonful of apple pie filling, spreading it carefully over top. Fold the 1/2 inch wide strips over top of the filling, alternating from side to side so that you have somewhat of a braided pattern. Tuck in edges as best as you can. Sprinkle with some sugar.
Bake for 15 to 20 minutes, until the filling is set and the croissant dough is golden brown in color. Remove from the oven and allow to cool completely before removing from the baking sheet and proceeding.
Once cooled, remove to a serving platter. Whisk together the icing ingredients and drizzle over the Danish. Cut into slices to serve.