Monday, March 22, 2010

Maple Monday-Easy Maple Danish

Yesterday morning, while staring into the vast depths of my refrigerator I had an epiphany. My eyes had landed on a roll of of Pilsbury Crescent Rounds (they're basically crescent rolls, just in the shape of a round dinner roll). I quickly realized that they would make the perfect base for a quick and easy breakfast Danish. I pulled them out and got to work concocting a filling that would satisfy my perpetual maple cravings. The recipe below is the delicious end result of my mad experiment.
These would also work well if filled with your favorite jam/jelly, perserves or pie filling. Even a basic cheesecake recipe (cut in half) would be great!


Tips:
  • If you can't find Crescent Rounds, a flaky refrigerated dinner roll would work in it's place.
  • Brush the tops with melted butter for better browning and nice crisp exterior.
  • Instead of the homemade glaze, I drizzled the top with about 3 tablespoons of prepared vanilla frosting that I "melted" in the microwave for about 10 seconds. It was super easy and worked great!
  • I liked these better after they had cooled completly. I had one at breakfast and thought it was good, I had another as a snack about 6 hours later and loved it. I think these might be best if made the night before and allowed to cool overnight.


Easy Maple Danish

3 oz Cream Cheese, softened
1 tablespoon Butter, softened
3/4 cup Brown Sugar, packed
2 Tablespoons Maple Syrup
1 Egg
2 rolls Crescent Rounds
Powdered Sugar Glaze, recipe below (optional)

Pre-bake Crescent Rounds in a lightly greased, glass baking dish, at 400 degrees for 10 minutes or until they just begin to brown (don't over-bake). Press down on the center of each crescent round to create a well or indentation in the middle. Set aside. In a mixing bowl, cream together the cream cheese, butter, brown sugar and maple syrup. Beat in the egg.  Spoon mixture into center of each round. Bake at 375 degrees for 8-10 minutes or until golden brown. Cool slightly and drizzle with glaze.  Let cool completely before serving, filling will be HOT.


Powdered Sugar Glaze

1 cup Powdered Sugar
1/4 teaspoon vanilla
1-2 tablespoons milk

In a medium bowl combine powdered sugar with vanilla and milk, 1 tablespoon at a time. Blend until smooth.

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