Raspberry Cream Cheese Danishes

Don't these look uber delicious? Look at the inside...

I'm surprised at how good they look. I was skeptical when they went into the oven. They were all misshapen and the cream cheese was starting to ooze out the sides. 

Even when I took them out of the oven and they had doubled in size and were baked together. 

But I have to admit I think they look pretty darn good now :)

Doesn't it look like I baked these all day? Well I didn't. While I love to cook baking just isn't my thing. So I use super easy shortcuts with things like crescent rolls. 

It took me about 45 minutes altogether to whip up these babies.

I pretty much followed this recipe from the Pillsbury website..

INGREDIENTS

Rolls

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 tablespoon lemon juice

2 cans (8 oz each) crescent rolls 

4 teaspoons Preserves or Jam

Glaze

1/2 cup powdered sugar

1 teaspoon vanilla

2 to 3 teaspoons milk

DIRECTIONS

Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth.

 crescent dough, separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.

On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.

Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

**They only thing I did differently was use seedless raspberry preserves instead of strawberry. I also added about a tablespoon of the preserves to the cream cheese mixture to make it raspberry cream cheese. 

Now add a hot cup of coffee or a big glass of milk and you're in business :)