July 08, 2017
Desserts, Dairy, Cheese,
Scandinavian, Cooking For A Crowd, Easy/Beginner Cooking, Kids Can Do It, Pantry/Shelf, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, Refrigerated Dough, Cream Cheese, Sugar more
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"The Danish, as we know it today had it's beginnings from Wienerbrod (Vienna Bread) where they were first made in Denmark in 1840 by Viennese chefs. Danish pastries (world-famous sticky delights) rose in popularity over the centuries and are now a firm favorite of ordinary Danes (and the rest of the world)."
Preheat oven to 350 degrees (F)
In a medium bowl, combine softened cream cheese with white sugar and vanilla extract until smooth.
Separate crescent dough into eight rectangles.
Using a brush or spoon, spread melted butter all over crescent rolls.
Sprinkle each rectangle with about 1 tbsp. of brown sugar.
Roll up from long side; pinch edges to seal.
Holding one end, loosely coil each.
Spread out the dough in the middle some to make room for the filling.
Place on cookie sheet that has been sprayed with nonstick spray.
Top each coil with about 2 tablespoons of cream cheese filling.
Bake at 350(F) for 15-18 minutes, or until golden brown.
For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.
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