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Tuesday, February 5, 2013

Cream Cheese and Jelly Danishes

Well... today started off well... and then, I was handed a bomb.

An "I'm unhappy with your cake" bomb.

And now, I'm bummed. Sigh...

I don't do a lot of "extra" baking. I'm not a big fan of baking cakes for my friend's kid's birthday or my Uncle's best friend's brother's retirement party. I put too much pressure on myself and compare myself to what they do in beautiful bakeries.

So, when I do make cakes, I put a lot of extra hard work into them and it really bums me out when they are unclear of what they want and then are disappointed that it didn't meet their expectations.

I am NOT a bakery! I didn't charge you an arm and a leg!


Ok.. Venting over. We can move on to these Jelly Danishes. 

Doesn't that look yummy? It was!
And better than that, it was super easy. 

These would be an easy Valentine's Day Breakfast treat. You don't have to get up too early to make these before everyone goes running off to school and work.

Or, this would make a yummy after school snack for your little loves. 

I could go for one of these right now.

A Danish to feed my hurt feelings. A warm, jelly filled, delicious Danish. 


That would make everything better.

Cream Cheese and Jelly Danish Crescent Rolls (Recipe from HERE)

by Pint Sized Baker
Prep Time: 20 minutes
Cook Time: 18- 20 minutes
Keywords: breakfast crescent cream cheese jelly
Ingredients (8 Danish)
  • 2 (8 oz) containers of Pre-Made Crescent Rolls
  • 8 oz. Cream Cheese
  • 1/2 C Sugar
  • 1 Tbls. Lemon Juice
  • Jelly
Open Crescent Roll container and unroll. Pinch triangle perforations together to make rectangles. Slightly stretch the dough to 10 inches long. Set aside.
Mix Cream Cheese, Sugar, and Lemon Juice in a small bowl until combined and smooth.
Spoon 2 Tablespoons of the cream cheese over the rectangle and then roll up. Stretch the dough again, pinching the ends, and then curl up leaving an indentation in the center.
Place a spoonful of jelly in the center of the roll.
Bake at 350 Deg F for 18 -20 minutes.
Enjoy - and try not to eat them all!
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