Danish pastries make a wonderful treat for a holiday breakfast. That flaky, buttery pastry, that sticky-sweet fruit filling, that light glaze of sugar icing – everything about them is decadent and delightful.
2, 8 oz. pkgs. seamless crescent dough (if you can’t get seamless, use the regular kind and pinch the seams together)
Jelly (I used blueberry, but strawberry, cherry or any kind you like works great)
8 oz. cream cheese, room temp.
1 tsp. vanilla extract
1/2 C. sugar
Cream together the cream cheese, sugar and vanilla, set aside. Unroll the crescent dough and using a pizza cutter cut into 12 strips length wise. Take each strip at each end and twist up the roll into a pinwheel. Place on a baking sheet lined with parchment paper. Spoon the cream cheese mixture over the top of each pinwheel then put a good dollop of jelly in the center of the cream cheese. Bake at 350 degrees for 15-20 minutes. Keep refrigerated.


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