These fruit Danish pastries are easy to make and will probably taste better than a lot of the packaged pastry goods you get in your local market.  These were originally done with Pilsbury refrigerated breadsticks and came from one of our entertaining classes at the Disney Institute.  In the past year or so, Pilsbury has come out with “Crescent Rounds” which are coiled dinner rolls made from crescent roll dough.  I have switched to using these instead because the more tender and slightly sweet dough tastes better with the fruit filling as a breakfast pastry.  The ones in the photo only have a powdered sugar glaze because I was serving them with other items containing nuts and didn’t  want everything to be too “nutty”.  I normally garnish with toasted sliced almonds after glazing them.

 

 

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Easy Fruit Danish

Yield: 16 pieces
2 Cans refrigerated Pilsbury brand “Crescent Rounds”
1 21-oz. can fruit pie filling (cherry, blueberry, peach, apple)
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons water
½ cup sliced almonds, toasted (may also use pecans or walnuts depending on preferred flavor combinations)

Preheat oven to 375 degrees.

Open the tube of crescent rounds and separate into 8 coiled rounds. Pinch and crimp the end of the coil so that it adheres to the side of the rest of the coil. Flatten dough coils slightly and make a large indentation in center of each dough coil pressing with the back of a spoon or fingertips.

Spoon fruit filling into each indentation and bake at 375 degrees for about 20 minutes or until lightly browned. Remove Danish from oven and allow to cool for about 15 minutes.

Combine powdered sugar, vanilla and water in a small bowl and beat with a whisk until smooth. Using a small spoon, drizzle glaze over the Danish and sprinkle with toasted sliced almonds.

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