Berry and Cream Cheese Danish

This is a recipe that falls under the breakfast dessert category--it goes right there next to cinnamon rolls and donuts.  It is good for special occasions--think Mother's Day or company staying over.  We all liked this recipe a lot and the best part for me is that even though it uses canned crescent rolls, it doesn't taste like it!

The orginal recipe calls for blackberries specifically but I changed it to berries since you could use any kind of berries in this recipe.  When I made it I combined some strawberries, raspberries and blackberries that needed using up and made a jam out of them and then used that mixture and it was yummy!

Also, when I was making this I was thinking that there was WAY too much cream cheese.  You could possibly not use all the cream cheese but I wouldn't take too much out because it cooks down and ends up working out.  Also, make sure you bake this on a silpat liner or parchment paper because you don't want to try to wash leaked out fruit mixture off your pan!


EASY BERRY AND CREAM CHEESE DANISH
From the SixSistersStuff blog and cookbook
(Makes 4-6 )

Ingredients:
1 tube Pillsbury crescent rolls
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 Tablespoons all purpose flour
1 cup fresh berries or 1 cup berry pie filling/jam (blackberry or any flavor you like!)
Icing:
1/2 cup powdered sugar
2 tablespoons heavy cream
1/8 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees.  In a small bowl, combine cream cheese, sugar, flour and vanilla.  Set aside.  Open crescent roll dough and unroll, leaving crescents in rectangles.  On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise.  Dough should be almost the entire length of a half sheet pan.  Press edges together to even out edges and seal any holes.  Cut 1/2 inch diagonal strips up each side of the dough.  Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.  Top with fresh blackberries or blackberry pie filling. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.  You may have excess dough once you reach the end of the danish, so fold them in as best as you can.  Bake for 15-20 minutes or until filling is set and crescent dough is golden in color.  Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, whisk together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.