Pineapple Cream Cheese Danish
After devouring the Blueberry Cream Cheese Pastry I posted last week, I decided to make this delicious Pineapple Cream Cheese Danish to share with all of you. This pineapple danish recipe is so stinkin’ good, it was devoured as well, just as quickly.
Fresh pineapple is so delicious and that is what I used with this recipe. I only neededabout half of the pineapple. The other half of the pineapple was sliced and enjoyed with some other fruits later in the day.
How To Make This Pineapple Cream Cheese Danish
Start out by separating the pre-cut triangle crescents and placing them on a baking sheet forming a sun burst with about a 5 inch center. Then make the cream cheese filling and add it to the thickest part of the crescents.
Next, cut up a fresh pineapple (can use canned pineapple), and squeeze out the excess juice. Place the pineapple on top of the cream cheese mixture.
Then fold each tip of the crescent up and over the pineapple cream cheese filling and tuck under the thickest part of the crescent forming a ring. Pop in the oven at 375° for 20 minutes. Remove from the oven and let cool while making the pineapple glaze.
How To Make Pineapple Glaze
In a small bowl add powdered sugar, pineapple juice and crushed pineapple. Stir until combined then drizzle over pineapple cream cheese Danish. Slice into desired servings and enjoy. That’s it!
Pineapple Danish Recipe
This pineapple danish is to die for. If you love pineapple you are going to flip over this delicious danish. With each bite there is plenty of fresh pineapple, delicious cream cheese filling and flaky crescents to satisfy your taste buds.
This is a really easy pineapple dessert recipe to prepare that is so good and one that will not last long, I promise. You might want to make two of them just because….
Try This Pineapple Danish Recipe Today
Here are a few more delicious desserts that can be found on the blog: Triple Berry Cobbler, Chocolate Brownie Pudding Cake, Cream Cheese Lemonade Poke Cake, and Jennifer’s Carrot Cake Bites, plus many more.
And today I’m sharing one of my friend’s recipe that I think you’ll love too. Banana Custard Crunch from Kitchen Divas. Make sure to click on over to her blog and check out all of her delicious recipes too.
- 2 containers Pillsbury™ refrigerated crescent dinner rolls
- 1 fresh pineapple, half crushed, reserve some of the juice
- 8 oz cream cheese, room temperature
- 1/3 cup sugar
- 1 egg yoke
- 1 tsp pineapple juice
- 1 tsp vanilla
- 1 cup powdered sugar
- 2 tsp pineapple juice
- 1 Tbsp crushed pineapple
In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, egg yoke, vanilla, pineapple juice and beat for an additional 2 minutes.
Unroll crescent rolls and separate into precut triangles.
Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
*When forming the circle, the wider ends of the crescents will overlap each other.
Spread cream cheese mixture over the wide part of the crescents.
Add pineapple on top of cream cheese mixture.
Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
Bake for approximately 20 minutes. Remove from oven, let cool for about 10-15 minutes.
Using a one cup measuring cup, pour powdered sugar and pineapple juice together and stir until combined. Stir in crushed pineapple.
Drizzle glaze over pastry ring and cut into desired portions. Enjoy!
I only used about 1/2 of the fresh pineapple.
Here are a few pics that are the perfect size for pinning to Pinterest.
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