Monday, January 20, 2014

Easy Cheese Danishes

Last night, I was in the mood for something sweet for dessert, but I didn't want my usual go-to sweets - ice-cream and chocolate.  I really wanted something with cream cheese, like a cheese danish or the cheese rolls from Porto's.  I even thought about running out to get a frozen cheesecake from the grocery store, but I knew I wanted pastry more than cheesecake.

I decided to google "easy cheese danish recipes" and was pleasantly surprised when I came across a recipe at that used Pillsbury cresent rolls for the dough.  I happened to have some in my refrigerator along with a package of Philadelphia cream cheese.  Actually, I had all the ingredients on hand.  The only thing I didn't like about this recipe was that they wouldn't look like danishes.  I wanted the traditional round shape like you get at a bakery.

Then I found another recipe at the food blog Love, Pomegranate House where the results actually looked like danishes.  I combined these two recipes to create one all my own.  It's so easy, and they're so good!  The best part?  Since I use Splenda instead of sugar, they only have about 210 calories each!

Easy Cheese Danishes
Makes 8

1 package Pillsbury butter flake cresent rolls
1 package Philadelphia cream cheese
1/2 c Splenda (plus a tbsp extra)
1 tsp vanilla extract
1 egg, divided

Preheat oven to 350.  Put parchment paper on a baking sheet.  Open the can of cresent rolls.  Press the cresent rolls together in sets of two, so you have 4 rectangles of dough.  Cut each rectangle in half so that you have 8 squares of dough.  Roll out slightly with a rolling pin.

In an electric mixer (love my Kitchen Aid!), whip together the cream cheese, vanilla extract, egg yolk and the 1/2 c Splenda.

Put a dollop of the cream cheese mixture in the center of each square of dough, dividing the mixture evenly among the squares.  Spread the mixture out with a spoon or spatula.

Fold the corners and sides of the dough up around the cream cheese mixture, pinching to secure.

Mix 1 tbsp water with the egg white to make an egg white wash.  Use a pastry brush to brush the edges of the dough with this egg white wash.  Then sprinkle the edges with the remaining tbsp of Splenda.

Bake for 15 minutes or until the cresent rolls are golden brown.  Let cool.  Refrigerate leftovers.

My husband and I definitely enjoyed eating this quick treat for dessert last night, but the leftovers were even better for breakfast since the cream cheese was cold!

Happy eating!

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