It's been a long week. A very eventful week. As a result, my diet is going to be changing a little bit. As much as I'd like to stick with clean eating, it won't be a priority while we carefully monitor our funds.
I decided to kick off our weekend with this danish for breakfast. Okay, so he requested it. That's not a bad thing. It's a recipe I found on Pinterest, so I can't take 100% credit for the idea. But every recipe comes from someone and I've learned to adjust this one to fit my tastes.
4 simple ingredients:
- 4 oz. (1/2 block) cream cheese, softened
- 1 tube of crescent rolls
- 2 tbsp. sugar
- 12 blackberries
Cover a cookie sheet with aluminum foil. Remove the crescent rolls from the tube in 4 equal sections. Two triangles = one rectangle. Pinch edges together to keep the triangles from separating.
Place the cream cheese filling in the center of each rectangle and top with blackberries.
Join the corners of the dough to close the pastry: top left corner with the bottom right corner, top right corner with the bottom left corner.
Bake for 15-20 minutes until they are golden brown. You can serve them immediately, but be careful, they will be hot. And the berries can burst during baking so there may be hot juice in the pastry.
Variations:
- We substitute Neufchatel cheese for the cream cheese as a healthier option...and I find that it tends to soften up a lot easier, giving you a creamier filling.
- You can really fill these with anything. I've used cherry pie filling. This was originally presented as a Blueberry Cream Cheese danish. The sky is the limit.
- You can brush the pastries with apricot preserves (I've used peach preserves) to give them a shiny glaze a la Panera. One thing I learned about glazes from preserves, however, is that you should thin them out a bit with a little hot water.
Hope everyone has a good weekend!
