Pineapple Cream Cheese Danish
Calories:
Ingredients
- 2 containers Pillsbury™ refrigerated crescent dinner rolls
For The Pineapple Cream Cheese Filling
- 1 fresh pineapple, half crushed, reserve some of the juice
- 8 oz cream cheese, room temperature
- ⅓ cup sugar
- 1 egg yoke
- 1 tsp pineapple juice
- 1 tsp vanilla
For The Pineapple Drizzle
- 1 cup powdered sugar
- 2 tsp pineapple juice
- 1 Tbsp crushed pineapple
Instructions
For The Pineapple Cream Cheese Filling
- 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.
Making The Pastry Ring
- 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.
Making The Pineapple Drizzle
- 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!
Notes
I only used about ½ of the fresh pineapple.