10-Min Prep Crescent Roll Cream Cheese Danish | Easiest Baking Recipes
Stock up on some crescent rolls! With this easy recipe, you can enjoy freshly baked homemade Danish in minutes in the morning. Pre-made crescent roll dough makes a great base for Danish pastry, and you don’t even need to unroll it. Plus, the sweet-tangy lemon cream cheese filling is ready in a minute, and no blender is required.
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INGREDIENTS (6 servings):
1 can crescent rolls (Pillsbury Butter Flake Crescent Rolls)
½ cup whipped cream cheese
1 egg yolk (use the egg white for an egg wash)
2 Tbsp sugar
½ tsp lemon juice
¼ tsp vanilla extract
½ Tbsp orange marmalade per danish (or any fruit preserve of choice)
For the glaze (optional):
¼ cup powdered sugar
2 tsp milk
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Music:
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
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냉장반죽 크림치즈 빵, 쉽게 만드는 크림치즈 데니쉬
Friendsgiving Around the World | Recipe Swap | Baking Cherry Pinwheels
We are celebrating (American) thanksgiving early with a cooking collab video with a bunch of other Disney YouTubers! We all exchanged recipes from around the world and are sharing our recipes with YOU!
The recipe we were given:
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Cherry Pinwheel Cookies - Magda's Oven Recipes
Hi everyone!
You can find the full recipe HERE:
Professional Baker Teaches You How To Make CHERRY DANISH!
Cherry Twist Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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CHERRY DANISH TWISTS
Yield: 12
Active Prep Time: 30 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes
Ingredients
½ recipe Danish pastry dough (
½ cup (125 g) cherry jam
1 cup (250 mL) pitted cherries (frozen, thawed or jarred), well-drained
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly
Directions
1. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) square and trim the edges. Cut the dough into 12 1-inch (25 mm) strips. Twist each strip without stretching it too much and then shape the twist into a spiral. Place each Danish on a parchment-lined baking tray and tuck the end of the spiral underneath each pastry. Cover the tray with a tea towel and leave the pastry to rise for 90 minutes.
2. Preheat the oven to 375 F (190 C). Stir the cherry jam and well-drained cherries together. Brush each pastry with the eggwash and then drop a tablespoonful of the cherry filling into the centre of each Danish, using the back of your spoon to gently press down the dough in the centre, to hold the filling in place. Bake the Danishes for about 30 minutes, until they are a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
3. To glaze the Danishes, melt the apricot jam or jelly in a small saucepot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.
The Danishes should be enjoyed the day they are baked.
TROPICAL FRUIT PINWHEEL DANISHES
These Danishes are shaped and baked, and then the lemon curd and fresh tropical fruit is added afterwards making them fresh and visually stunning.
Yield: 12
Active Prep Time: 50 minutes
Resting Time: 90 minutes
Cook Time: 20 minutes
Ingredients
Lemon Curd
¼ cup (60 g) unsalted butter, cut into pieces
6 Tbsp (75 g) granulated sugar (caster sugar)
zest of ½ a lemon
1 large egg
¼ cup (60 mL) fresh lemon juice
¼ tsp (1 mL) cornstarch (cornflour)
Danishes
½ recipe Danish pastry dough (
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
fresh tropical fruits, as is in season and available, such as: dragon fruit, starfruit, mangosteen, mango, kiwi, passion fruit, fresh coconut shavings etc
½ cup (125 mL) apricot jam or apple jelly
Directopms
1. Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and cornstarch together and whisk this into the pot. Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 7 minutes. Pour this through a strainer and cover the surface of the curd with plastic wrap. Cool the curd to room temperature, then chill completely.
2. On a lightly floured surface, roll out the Danish dough into a rectangle 16-x-12-inches (40-x-30-cm) and trim the edges. Cut the pastry into twelve 4-inch (10 cm) squares. To make the pinwheel shape, cut a notch about 1 ½ inches (35 mm) from each corner towards the centre. Bring a point from each corner into the centre and press in firmly where all four points meet. Place the Danishes on a parchment-lined baking tray, cover with a tea towel and let the pastry rise 90 minutes.
3. Preheat the oven to 375 F (190 C). Press the centres of the Danishes, where the points meet, again, so that they stay in place when baking. Brush the Danish pinwheels with eggwash and bake for about 20 minutes, until a nice golden brown. Allow the Danishes to cool completely before topping.
4. To assemble, dollop a small spoonful of lemon curd in the centre of each Danish. Arrange small pieces of tropical fruit on top of the curd (you can play with the arrangements). Heat the apricot jam or apple jelly until bubbling (strain the apricot jam if there are fruit pieces) and brush this onto the fruit and Danish, to secure the fruit in place and add shine.
The Danishes should be enjoyed the day they are baked.
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MRS GREENE AT HOME | CREAM CHEESE AND CHERRY PINWHEEL ROLLS
Welcome to my channel! Like many of you I have been stuck at home for quite awhile. I decided to share my journey to offer encouragement and a smile! My videos focus mostly on what I'm doing at home, so please grab a cup of coffee or your favorite drink, relax, and join me. I'm making Cream Cheese and Cherry Pinwheel Rolls today! I've had this recipe for a long time and decided to add my leftover cherry preserves to the filling! YUMMY!
Website: grateful-girl.com
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Tortilla Pinwheels Recipe
Tortilla Pinwheels - make ahead flavorful appetizer, easy to prepare for various occasions like birthday parties, baby showers or holiday tables.
To print the recipe check the full recipe on my blog:
#tortillapinwheels makeaheadappetizer
Ingredients
Homemade Tortillas
Makes about 12 tortillas
3 cups (375g) flour
1/3 cup (70ml) oil
1 tsp (4g) baking powder
1 tsp (5g) salt
3/4 cup (180ml) warm water
Filling - for 5-6 tortillas
Makes about 4 dozen slices
3/4 cup (200g) sour cream
8 oz (220g) cream cheese, softened
3.5 oz (100g) black olives, chopped
1/4 cup chopped red pepper (about 50g)
1 cup (100g) shredded cheddar cheese
1/2 cup green onion, about 2 springs, chopped
1/2 tsp garlic powder
Salt to taste
1. Prepare the tortillas. In a medium bowl, mix flour with salt and baking powder. Add oil and warm water to the flour mixture. Mix everything together using your hands, knead until smooth and pulls away from the sides of the bowl.
2. Cut into 10-12 equal pieces. With a rolling pin, roll out each one to a circle about 9in (23cm) in diameter and 3/4in (1.5-2 mm) thick. they need to be really thin, almost transparent.
3. Preheat a large non-stick pan over medium-high heat. You don't need to add any oil or butter. Cook the tortilla on both sides until the dough get brown spots all over the tortilla, that will only take few seconds. Must be very careful and work rapidly as they cook really fast. Don't over cook so the tortilla remain soft and able to be rolled. Once finished, the tortillas are ready to serve.
4. To store the tortillas, cool completely and place them in a zipper bag and refrigerate up to 5 days. You can also freeze them in plastic freezer bag but make sure to place parchment paper between tortillas to make sure they do not stick.
5. Prepare the filling. In a large bowl, mix the filling ingredients until well combined.
6. Spread over 5-6 tortillas and roll up tightly. Wrap the rolls with plastic wrap and refrigerate for several hours or overnight to blend the flavors.
7. Unwrap the rolls, and using a very good sharp knife cut into 1/2- 3/4-in (1-2 cm) slices. Discard ends. Garnish with parsley and serve with spicy salsa for dipping.
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