LIGHT DANISH DESSERT

Light Danish Dessert image

A light and easy recipe for a Danish pastry dessert. For a variety, try substituting fruit jam for the pie filling.

Provided by Rick E

Time 1h5m

Yield 24

Number Of Ingredients 7

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls, divided
2 (8 ounce) packages reduced-fat cream cheese
1 ½ cups confectioners' sugar, divided
1 egg white
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1 tablespoon skim milk, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
Unroll one of the cans of crescent dough and place into prepared baking dish; press onto bottom of pan to form a crust, firmly pressing seams together to seal.
Beat cream cheese, 3/4 cup confectioners' sugar, egg white, and vanilla extract with an electric hand mixer on medium speed in a bowl until well blended; spread onto crust. Spread cherry pie filling over the cream cheese mixture.
Pat remaining crescent dough onto a large sheet of waxed paper forming a 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard waxed paper.
Bake in the preheated oven until golden brown, 30 to 35 minutes; cool at least 20 minutes.
Stream milk into remaining 3/4 cup confectioners' sugar in a bowl, while beating until well blended and thick; drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftovers in refrigerator.

Nutrition Facts : Calories 181 calories, Carbohydrate 22.4 g, Cholesterol 14.2 mg, Fat 8.4 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 228.3 mg, Sugar 8.9 g