These semi-homemade Danish with a multi-colored filling couldn’t be easier to make. They’re small, light and make a delicious finger food to enjoy with breakfast, as a snack or for dessert.

Crescent Roll Peach Danish

These Danish are so easy to make and taste wonderful.

About the Ingredients

All you need are 3 ingredients for the Danish… premade refrigerator Crescent roll dough, and 2 varieties of either fruit spread, preserves or jam.

So really just assembly is required to make the Danish…cut the dough, shape, fill and bake.

For the final touches, after the Danish cool, a powdered sugar icing is drizzled on top.

This icing has only 3 ingredients too.

I especially like how colorful these Danish are by using a filling with 2 contrasting colors.

And the combination of colors not only looks pretty but tastes delicious together with each bite.

Bite of Strawberry Peach Danish

About the Filling

Feel free to use any color or flavor combination you like.

There are so many jams, preserves and fruit spreads to choose from on the grocery aisle.

But I would stay away from using jelly though, just in case it bubbles over too much when baked.

In this recipe, the red colored filling is strawberry fruit spread, and the orange color is peach preserves.

I purposely used fruit spread for just half of the filling because it runs over the edge of the Danish a little while baking in the oven (see the image below of what the Danish look like right out of the oven).

But by doing so, it creates a sticky shiny texture on part of the Danish that tastes so good.

The peach preserves don’t seem to run over as much which allows part of the golden color of the baked Danish to show…and it of course tastes light and delicious.

To make sure the Danish have as much filling as possible, when they come out of the oven, more fruit spread and preserves are added to top them off.

Here are more easy recipes for finger food you make like “Crescent Roll Hot Dogs on a Stick“, “Quick and Easy Donut Balls with Lemon Glaze“, and “Snickerdoodle Skillet Biscuits“.

Let’s check out the ingredients.

Peach Strawberry Danish Ingredients

Danish – Premade refrigerator Crescent roll dough (original or butter flake), peach preserves (jam, or fruit spread) and strawberry fruit spread (preserves, or jam)

Powdered Sugar Icing – Powdered sugar, milk and vanilla extract

EquipmentParchment paper, a sheet pan (9-1/2 by 13 inches) (1/4 size sheet pan) and a drizzling spoon (optional)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 375 degrees F. (or according to the Crescent roll dough instructions).

Parchment paper on baking pan

Line a sheet pan with parchment paper and set aside.

TIP – Lining the pan with parchment paper is an important step because the fruit spread, preserves or jam filling may run over the sides of the Danish when baked.

TIP – A 1/4 size sheet pan (9-1/2″ by 13″) works nicely.

For the Danish

Crescent roll dough on board

Remove the roll of dough from the package and set it on a cutting board.

No need to add flour on the cutting board if the dough is kept in the refrigerator until just before using it.

TIP – Keep the tube of crescent dough in the refrigerator until just before using it. This way it will stay firm and shouldn’t stick to the cutting board.

Don’t unroll the dough.

Cutting and Shaping the Dough:

Cut roll of crescent dough

Using a knife, make 7 evenly spaced light marks on the top of the dough to mark where to cut for a yield of 8 pieces.

Cut pieces of crescent roll dough

Cut the dough into 8 pieces that are close to the same size.

Shaped piece of crescent roll dough

Shape the Dough – With your fingers, shape the dough into a circle or “disc” and make a wide size “well” in the middle.

TIP – If the “well” in the dough isn’t wide enough, the filling may spill over the edges of the Danish when baking.

Filling:

Add strawberry jelly on dough

Using a small spoon

Add strawberry jelly on dough

fill half of the “well” with strawberry fruit spread (jam or preserves).

Add peach preserves on dough

Then using a small spoon

Add peach preserves on dough

fill the other half of the “well” with peach preserves (jam or fruit spread).

Preserves on Crescent Dough

TIP – Although the jam and preserve fillings may run over the sides of the Danish when baked, the fruit spread seems to have more of a tendency to do that.

I’ve found that it’s best if at least half of the filling is either jam or preserves.

Crescent roll dough pastries on pan

In this recipe, half of the filling is fruit spread and the other half is preserves.

When baked, fruit spread adds a nice shine on the Danish, and a slight stickiness to parts of the pastry that tastes delicious.

Baking:

Crescent roll danish on pan

Transfer the Danish onto the parchment paper-lined baking pan

Peach strawberry Danish on pan

…and space each Danish about 2 inches apart.

Baked peach and strawberry Danish

Bake in a preheated oven (at 375 degrees F. or according to package instructions) until the Danish turn light golden brown (about 17 minutes).

Remove from the oven and let the Danish cool for about 45 minutes to an hour before drizzling icing on top.

While the Danish cool, add more filling to the “wells” in the middle of the Danish to top them off if some has run over the sides when baking (so that both the strawberry and peach preserves have symmetry).

After the Danish cool, remove them from the parchment paper and transfer them onto a clean sheet pan or large plate (so that icing can be drizzled on top).

Powdered Sugar Icing

Glaze ingredients in bowl

In a small bowl add powdered sugar, milk and vanilla extract.

Glaze ingredients in bowl

Whisk together

Stir glaze ingredients in bowl

…until…

Drizzle glaze in bowl

smooth and creamy.

Peach strawberry Crescent Danish

Using a drizzling spoon or small spoon

Drizzle glaze in crescent Danish

drizzle the icing…

Drizzle glaze on crescent Danish

…on top of…

Drizzle glaze on crescent danish

Drizzle glaze on crescent Danish

…each Danish.

Peach strawberry crescent Danish

Next…

Peach and Strawberry Danish

…time to eat.

Serve

Crescent Roll Peach Danish

These are delicious when served very lightly warmed (under 5 seconds in the microwave).

Crescent Roll Strawberry Danish

Serve as is or topped with softened butter

Bite of Crescent Roll Danish

…and enjoy each and every bite.

Crescent Roll Strawberry Danish

Thank you so much for stopping by CCC!

More Sweet Breakfast Recipes You May Like:

Homemade Sour Cream Coffee Cake

Blueberry Pancake Whoppie Pies with Cream Cheese Frosting

Carrot Cake Banana Bread Baked Doughnuts

Blueberry Muffins with Lemon Streusel

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Crescent Roll Peach Danish

Crescent Roll Peach and Strawberry Danish

These semi-homemade Danish with a multi-colored filling couldn't be easier to make.  They're as pretty as they are delicious.
5 from 1 vote

Ingredients

Danish:

  • 1 tube (8 ounces; 8 count) crescent roll dough (original or butter flake)
  • 3 tablespoons peach preserves (jam, or fruit spread) For topping the dough before baking the Danish
  • 3 tablespoons strawberry fruit spread (preserves, or jam) For topping the dough before baking the Danish
  • 1 tablespoon peach preserves (jam, or fruit spread) For topping the Danish after it's baked
  • 1-1/2 tablespoons strawberry fruit spread For topping the Danish after it's baked

Powdered Sugar Icing:

  • 3/4 cup powdered sugar
  • 5 teaspoons milk or use amount for desired consistency
  • 1/2 teaspoon vanilla extract

Equipment

  • 1 Sheet pan (9-1/2 by 13 inches) (1/4 size sheet pan)
  • parchment paper
  • Drizzling spoon (optional)

Instructions

  • Preheat the oven to 375 degrees F. (or according to the Crescent roll dough instructions).
  • Line a sheet pan with parchment paper and set aside.

Danish:

  • Keep the tube of crescent dough in the refrigerator until just before using it.  This way it will stay firm and shouldn't stick to the cutting board.
  • Remove the roll of dough from the package and set it on a cutting board. 
    No need to add flour on the cutting board if the dough is kept in the refrigerator until just before using it.
    Don't unroll the dough.
  • Cutting the Dough - Using a knife, make 7 evenly spaced light marks on the top of the dough to mark where to cut for a yield of 8 pieces. Cut the dough into 8 pieces that are close to the same size.
  • Shape the Dough - With your fingers, shape the dough into a circle or "disc", and make a wide size "well" in the middle.
  • Add Filling - Using a small spoon, fill half of the "well" with the strawberry fruit spread (jam or preserves). Then using a small spoon, fill the other half of the "well" with the peach preserves (jam or fruit spread).
  • For Baking - Transfer the Danish onto the parchment paper-lined baking pan and space each Danish about 2 inches apart.
  • Bake in a preheated oven (at 375 degrees F. or according to package instructions) until the Danish turn light golden brown (about 17 minutes).
  • Cool - Remove from the oven and let the Danish cool for about 45 minutes to an hour before drizzling icing on top.
  • Add More Filling - While the Danish cool, add more filling to the "wells" in the middle of the Danish to top them off if some has run over the sides when baking (so that both the strawberry and peach preserves have symmetry).
  • After the Danish cool, remove them from the parchment paper and transfer them onto a clean sheet pan or large plate (so that icing can be drizzled on top).

Powdered Sugar Icing:

  • In a small bowl add powdered sugar, milk and vanilla extract. Whisk together until smooth and creamy.
  • Using a drizzling spoon or small spoon, drizzle the icing on top of each Danish.

Serving:

  • These are delicious when served very lightly warmed (under 5 seconds in the microwave).
  • Serve as is or topped with softened butter.

Notes

TIPS:

  1. Keep the tube of crescent dough in the refrigerator until just before using it.  This way it will stay firm and shouldn't stick to the cutting board.
  2. Lining the pan with parchment paper is an important step because the fruit spread, preserves or jam filling may run over the sides of the Danish when baked.  A 1/4 size sheet pan (9-1/2" by 13") works nicely.
  3. If the "well" in the dough isn't wide enough, the filling may spill over the edges of the Danish when baking.
  4. Although the jam and preserve fillings may run over the sides of the Danish when baked, the fruit spread seems to have more of a tendency to do that. 
  5. I've found that it's best if at least half of the filling is either jam or preserves.  In this recipe, half of the filling is fruit spread and the other half is preserves.