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.
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:
- 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.
- 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.
- If the "well" in the dough isn't wide enough, the filling may spill over the edges of the Danish when baking.
- 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. In this recipe, half of the filling is fruit spread and the other half is preserves.