Sunday, July 3, 2011

Tasty Dessert Recipe Using Refrigerated Crescent Dinner Rolls

Tasty Dessert Recipe Using Refrigerated Crescent Dinner Rolls
This is a cheater recipe that I would like to share the blogosphere. The credit goes to Kraft foods in conjunction with a nice twist offered up by the wife. The ability to use roll out instant pastry is not exactly newsworthy to most kitchen creators. Time gets away from most of us leaving even an instant pastry option better than having no pastry at all. Our cooking magazine collection includes a fair share of Kraft foods magazines which of course tout recipes using their own products. Some recipes are keepers and some being not so good. This berry cheese recipe below is a hybrid of the Kraft basic recipe with some clever alterations to the cheese filling made by my significant other. This recipe will work with just about any berry be it fresh or frozen. I would say the raspberry is probably my favorite, but this will work with blueberry, blackberry, and even strawberry. This makes a great continental breakfast or when having a few friends over for some conversation over coffee.

Breakfast Berry Cheese Danish
1 package (8 ounces) refrigerated crescent roll dough
½ cup blueberries, blackberries, or raspberries
Cream Cheese Filling
8 ounces of cream cheese, softened
½ cup sugar
½ teaspoon vanilla extract
½ egg, beaten
1.       Preheat oven to 375 degrees Fahrenheit and unroll dough into four rectangles pinching together to seal.
2.       Combine cream cheese, sugar, vanilla, and egg.
3.       Spread cream cheese mixture over rectangles.
4.       Sprinkle berries over top of rectangles and pinch opposite corners together creating wrapped appearance (as shown in picture).
5.       Place on baking sheet and bake for about 12 minutes or until golden.
6.       Top with confectioners’ sugar.

Credit: Kraft Food & Family, Summer 2007, page 46. And Mrs. 4Czech.

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