Light Danish Dessert

Light Danish Dessert

Rick E

"A light and easy recipe for a Danish pastry dessert. For a variety, try substituting fruit jam for the pie filling."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 181 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. Unroll one of the cans of crescent dough and place into prepared baking dish; press onto bottom of pan to form a crust, firmly pressing seams together to seal.
  3. Beat cream cheese, 3/4 cup confectioners' sugar, egg white, and vanilla extract with an electric hand mixer on medium speed in a bowl until well blended; spread onto crust. Spread cherry pie filling over the cream cheese mixture.
  4. Pat remaining crescent dough onto a large sheet of waxed paper forming a 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard waxed paper.
  5. Bake in the preheated oven until golden brown, 30 to 35 minutes; cool at least 20 minutes.
  6. Stream milk into remaining 3/4 cup confectioners' sugar in a bowl, while beating until well blended and thick; drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftovers in refrigerator.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

This was very easy to make and my family just loved it. .I made it just as Rick said..No need to change anything about it..

We loved the recipe. It was so easy to make but my one complaint is that when I put the leftovers in the fridge, the next day the top crust was so soft, just like raw dough.it waligbrowned when...

It tastes great and is easy to make. I think I would prefer it with puff pastry next time.

Other stories that may interest you