RCI-BR.007.0094.001
Peachy Cream Cheese Danish
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cartwright Estate in Richardson, Texas in 2002.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 2 cans
- 16 ounces
- ¾ cup
- 1 teaspoon
- 1 small
- 1 unit
- 1 cup
- 2 tablespoons
Method
1
Preheat oven to 375°F. Unroll the crescent roll dough and arrange on a baking sheet, pressing seams together to form a cohesive rectangular base.
2
Combine softened cream cheese, sugar, and vanilla in a mixing bowl, stirring until smooth and well combined.
3
Drain the canned peaches, reserving the juice, and chop them into bite-sized pieces.
4
Spread the cream cheese mixture evenly over the crescent roll base, leaving a small border around the edges.
5
Scatter the chopped peaches over the cream cheese layer, distributing them evenly across the danish.
6
Lightly beat the egg white and brush it over the outer edges of the crescent dough for a golden finish.
1 minutes
7
Bake in the preheated oven for 18-20 minutes until the crescent rolls are golden brown and the filling is set.
20 minutes
8
While the danish bakes, whisk confectioners' sugar and milk together in a small bowl until smooth, adding more milk if needed to reach a drizzle consistency.
9
Remove the danish from the oven and let cool for 5 minutes, then drizzle the glaze over the warm pastry.
10
Cut into 4 portions and serve warm or at room temperature.