Apricot-Ginger Cheese Danish Recipe

Name: Apricot-Ginger Cheese Danish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (8 crescents) Pillsbury* Crescents; ¼ cup (50 mL) apricot preserves; ½ tsp (2 mL) finely chopped crystallized ginger; ¼ cup (50 mL) cream cheese, softened; 1 tbsp (15 mL) sugar; 1 ½ tsp (7 mL) all-purpose flour; ¼ tsp (1 mL) vanilla; 1 egg; 1 tbsp (15 mL) water; ¼ cup (50 mL) sliced almonds

Ingredients

1 can (8 crescents) Pillsbury* Crescents
¼ cup (50 mL) apricot preserves
½ tsp (2 mL) finely chopped crystallized ginger
¼ cup (50 mL) cream cheese, softened
1 tbsp (15 mL) sugar
1 ½ tsp (7 mL) all-purpose flour
¼ tsp (1 mL) vanilla
1 egg
1 tbsp (15 mL) water
¼ cup (50 mL) sliced almonds

PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Heat oven to 375°F.
Remove crescent dough from package, but do not unroll.
Using serrated knife, cut roll into 8 rounds; carefully separate rounds.
On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape.
Press each round until 3 inches in diameter and about 1/4 inch thick.
Press 1 1/2 inch indentation in centre of each round.
Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.
In small bowl, mix preserves and ginger.
In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.
Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture.
Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.
In small bowl, beat egg and water with wire whisk or fork until well blended.
Carefully brush edge of dough with egg mixture; sprinkle with almonds.
Bake 10 to 14 minutes or until light golden brown.
Cool 10 minutes before serving.