I have done a lot of cooking this weekend -- homemade Greek pizza, chicken fried steak nuggets with homemade gravy, palmiers...but I just couldn't bring my self to document any of it for the blog. I was pretty preoccupied by the football games this weekend. The Packers lost, so I have been a little down in the dumps. It's not so much that the Packers lost (although I wish that weren't the case) but the fact that football season is over for me for the year. I am really a football nut and will take it anyway I can get it, so it's a like losing a little part of myself for a few months. I'll be over it in a couple of days, but I always get in a bit of a funk when it first hits me. There are much worse things to be in a funk over, so I don't wanna be super whiny. I just have to get it out of my system.
Pineapple preserves might not be the easiest thing to find. You can substitute any type of preserves, though. I would definitely use preserves rather than jelly. You need the real fruit in there to keep those Danishes as authentic seeming as possible.
Sorta Homemade Danish
makes 8 danish
Print me, Please!!!
1 can (8 qty) Pillsbury Crescent Rounds
about 1/4 cup preserves, any flavor
1/4 cup powdered sugar
1- 2 tsp heavy cream
Preheat the oven to 375°.
Open the can of crescent rounds and separate into 8 rolls and place about 2" apart on an ungreased baking sheet.
Using the palm of your hand, press each round into a larger, flatter round, about 3" across.
Using the bottom of a small glass, that is a little smaller than the crescent round, press down on the roll, making an indentation that is about 1/4" deep into each dough round.
Put about 1/2 - 1 tsp of preserves into each indentation.
Bake on the middle oven rack for 10 - 12 minutes, or until the rolls are golden brown. Let cool almost completely before icing.
To make the icing, mix together the powdered sugar and heavy cream until lump free and a good drizzling consistency (I find that a fork works best for this.) Using the tines of the fork drizzle the icing over the danish.