Inside: Make delicious mini danishes with peach preserves following this Pillsbury Crescent Roll hack recipe! Done in about 20 minutes.
Weekends can easily get away from us and since I’ve taken it upon myself to create fun pastries and snacks for the family on a regular basis, I don’t always have time to make dough from scratch.
We were heading into a holiday weekend and I wanted to bake something fast, refreshing and that would pair well with hot coffee and fruit. Enter the peach preserve danish. I had a jar of Ontario Peach Preserve and I wanted to use it and these danishes were the perfect fit.
The best part about these is they whip up in about 20 minutes and they use regular Pillsbury Crescent Roll dough! I’m a fan of using canned dough for simple recipes. You can see how I used the Pillsbury Grands to make this Caramel Monkey Bread!
The trick with these danishes is to get the ratio of cream cheese right. If you don’t have enough sugar or lemon juice, they will taste too heavy and the danish won’t have that melt in your mouth feel.
As much as I love pre-made Pillsbury Dough for its convenience, it does tend to lack in flavour and can sometimes have a saltiness that I don’t really like. The best way to counteract that is to use the best fillings and fruit preserves possible.
I’d say these are best for weekday or family breakfasts, but I’m not sure I’d serve them to guests to be honest. If you are going to do that, I’d make your own danish dough and/or just purchase them from a local baker.
You’ll note that I opted to dust my peach preserves with icing sugar. The other option is to make a royal icing drizzle and add that on top. Certainly that would make for a more traditional style danish.
- 2 cans Pillsbury Crescent Rolls
- 1/2 cup peach preserves
- 1 package low-fat cream cheese, softened
- 4 TBSP unsalted butter, melted
- 1 TBSP plain greek yogurt
- 1/2 tsp vanilla extract
- 1/2 TBSP lemon juice
- icing sugar to dust
- Spray a cookie sheet or line it with parchment and set it aside.
- Open the dough and slice it into 1" thick strips.
- Roll or twist the strips (your choice) and form it into a spiral, like a traditional danish. Make it a bit loose in the centre because that is where the filling will go.
- Place the danishes on the cookie sheet. Leave a couple inches between them. They will expand, but not too much. So you should be able to fit 10-12 on one large sheet.
- For the filling: whip together cream cheese, yogurt, lemon juice, and vanilla.
- Spoon it into the danish centres and brush the entire thing with butter.
- Place in the centre of a 350F oven, one sheet at a time, for about 12 minutes, rotating half way.
- Immediately remove to a cooling rack for 5 minutes.
- Dust with icing sugar or top with a drizzle of royal icing.
If you want your danishes to be larger, you can cut the dough the 'longer' width and then add another 90-120 seconds to the cook time.
Amount Per Serving: Calories: 150 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 101mg Carbohydrates: 21g Fiber: 1g Sugar: 12g Protein: 2g