While my Grandma and Grandpa were at our house for a visit last weekend, I asked Grandma if I could make and post some of her recipes on my blog...and she said yes!
So, here is my first recipe to share with you. Grandma says she makes these Danish Cinnamon Cream Cheese Pastries for Cowboy Church and everybody gobbles them up. And now I see why! These are so yummy and fairly simple to make (once you figure out how to flip the second layer of crescent roll dough). :)
DANISH CINNAMON CREAM CHEESE PASTRY
Makes a 15 ½” x10 ½”Jelly Roll Pan or a Pampered Chef Stoneware Bar Pan
· 2 Tubes Refrigerated
Butter Flake Rolls
Butter Flake Rolls
· 2 Pkg. (8 oz. ea.) Cream Cheese (softened)
· 1 Cup Granulated Sugar
· 1 Egg (beaten)
· 1 Tsp. Vanilla
· ½ Cup Granulated Sugar
· 2 Tsp. Ground Cinnamon
· 6 Tbs. Butter (melted)
Preheat Oven to 350 degrees.
Lightly grease a 15½ x 10 ½ inch Jelly Roll Pan with butter.
Use a Pampered Chef Stoneware Bar Pan, if you have one (do not grease, if your stone is already "seasoned")
Press 1 tube of Crescent Rolls to cover bottom.
(lay piece of plastic wrap over dough and press or roll with pastry roller)
Blend Cream Cheese, the 1 Cup Sugar, Egg, and Vanilla; spread evenly over Crescent Roll Crust. (do not go over the edges of crust) Refrigerate until top is readied.
Cover bottom of a 17”x 12” rimmed bake sheet with a piece of plastic wrap; lay second tube of Crescent Rolls on plastic, lay another piece of plastic wrap over dough; press or roll with pastry roller to edge of plastic wrap; transfer to top of Cheese mixture.
Mix the ½ Cup Granulated Sugar and Cinnamon together. Sprinkle over top Danish.
Drizzle melted Butter over top Danish.
Bake for 24 to 30 minutes (24 minutes for Stoneware Bar Pan) or until golden brown.
Cool overnight in refrigerator.
Plug: I put this post on http://beautyandbedlam.com/. Check it out!