Wednesday, April 18, 2012

Cream Cheese and Fruit Danish Swirls


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This is a twist on a recipe I have made before.  I made the Almond Danish Swirls  and blogged about them last year.  I made them the same except before rolling them up I put a layer of strawberry jam or apple butter on top of the cream cheese mixture.  They were a little harder to roll as they were a little slimy from the jelly layer.  They also did not roll up as tight as the regular cream cheese ones did, you can tell in the picture, the cream cheese danish is the one in the top of the picture.  The strawberry is the one that is a little pink and the brown one that looks like a cinnamon roll is the apple butter.

I liked the apple butter danish but truly prefer the regular danish.  Bill like them all, especially the strawberry danish.  It was nice to have a little change in flavor.  The almond and strawberry made a good combination.  And of course that yummy almond glaze on top was awesome.

Cream Cheese and Fruit Danish
adapted from Paula Deen

8oz cream cheese
1 t almond extract
1/2 c powdered sugar
8 T fruit jam
2 cans crescent rolls

3/4 c powdered sugar
4 t milk
1/2 almond extract

In small bowl beat cream cheese, powdered sugar and 1 t almond extract until fluffy.  Separate 1 can of dough into 4 rectangles.  Spread each with about 2T of cream cheese mixture and then spread 1 T of fruit jam on top of cream cheese layer, starting at the shorter end roll each rectangle into a cylinder, repeat with the other can of dough and remaining filling and fruit jam.  Preheat oven to 350 degrees.  cut each cylinder into 4 rolls. I use dental floss to cut mine, it is much easier than using a knife.  Place each slice  1/2 inch apart on an ungreased baking sheet.  Bake for 18 to 20 minutes. 

In a small bowl mix together the glaze.  Pour glaze over each roll using a small spoon.