Using Pillsbury Crescent Rolls for the dough is a shortcut way to make danishes. This version tops the sweet cheese filling with strawberries, but feel free to use another berry of your choice.
Note: It's very important to make sure you've completely dried off your strawberries after washing them or they will make the pastry soggy.
filling adapted from Ina Garten
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- Yield:serves 8-12
- Active time: 15 minutes
- Total time:45 minutes
- To make pastry
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tube Pillsbury Crescent Rolls
- 1/2 cup strawberries (about 4 large), sliced (see note)
- To make icing
- 1/2 cup confectioners sugar
- 3 tablespoons heavy cream
Adjust oven rack to middle position and preheat oven to 375°F. Line a baking sheet with parchment paper.
To make pastry: In a medium bowl, whisk cream cheese with sugar until smooth. Add egg yolks, vanilla, and salt and whisk until combined. Set aside.
Open Crescent Rolls and remove from container. Unroll crescents onto prepared baking sheet but do not separate the triangles. Use your finger to patch together any holes—you want to have one long rectangle of dough.
Place rectangle of dough so that one short end faces you. Spread filling down the center of the dough to be about 3 inches wide. Place strawberries along top of filling.
Use a sharp knife to cut 1/2-inch wide strips up one side of the dough. Repeat on other side. Alternate pulling the just-cut strips of dough from each side towards the middle to form a braid. Tuck in extra end pieces under the braid. Bake until pastry is golden and filling is cooked, about 20 minutes. Let cool.
To make icing: In a small bowl, whisk together confectioners sugar and heavy cream until smooth. Drizzle over pastry. Let sit 15 minutes or until set.