Since I am currently visiting my parents in Michigan and my Dad is a raspberry lover AND these are quick and simple to make, AND it is snowing outside, in April (maybe that’s not a good excuse, just a complaint) this week’s bread recipe is as follows.
Ingredients: 4 ounces cream cheese, softened, ¼ cup plus ½ cup confectioners’ sugar, divided, 1 can (8 ounces) refrigerated crescent rolls, ½ cup seedless raspberry jam, 2 teaspoons 2% milk.
Instructions: Preheat oven to 375 degrees. In a small bowl, beat the cream cheese and ¼ cup confectioners’ sugar until smooth. Unroll crescent roll dough and separate into four rectangles; seal the perforations. Cut each rectangle in half, making eight squares.
Transfer squares to a parchment paper-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon raspberry jam. Bring two opposite corners of the dough over filling; pinch together firmly to seal.
Bake in preheated 375 degree oven for 10-12 minutes or until golden brown. Combine milk and remaining confectioners’ sugar; drizzle over pastries. Serve warm or cool.
Refrigerate any leftovers.
“Taste of Home 2013 Annual Recipes”, Reiman Media Group, LLC, Greendale, WI, 2012.
“Rolling in the dough!”
Tuesday, April 23, 2013
Bread Recipe #17 - Raspberry Cheese Danish
Since I am currently visiting my parents in Michigan and my Dad is a raspberry lover AND these are quick and simple to make, AND it is snowing outside, in April (maybe that’s not a good excuse, just a complaint) this week’s bread recipe is as follows.
Ingredients: 4 ounces cream cheese, softened, ¼ cup plus ½ cup confectioners’ sugar, divided, 1 can (8 ounces) refrigerated crescent rolls, ½ cup seedless raspberry jam, 2 teaspoons 2% milk.
Instructions: Preheat oven to 375 degrees. In a small bowl, beat the cream cheese and ¼ cup confectioners’ sugar until smooth. Unroll crescent roll dough and separate into four rectangles; seal the perforations. Cut each rectangle in half, making eight squares.
Transfer squares to a parchment paper-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon raspberry jam. Bring two opposite corners of the dough over filling; pinch together firmly to seal.
Bake in preheated 375 degree oven for 10-12 minutes or until golden brown. Combine milk and remaining confectioners’ sugar; drizzle over pastries. Serve warm or cool.
Refrigerate any leftovers.
“Taste of Home 2013 Annual Recipes”, Reiman Media Group, LLC, Greendale, WI, 2012.
“Rolling in the dough!”
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