Honey Lemon Danish-Easy

Name: Honey Lemon Danish-Easy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 pastries, 8 serving(s)
Ingredients: 8 ounces cream cheese, softened; 1/3 cup powdered sugar; 1/2 teaspoon lemon peel, grated; 8 ounces refrigerated crescent dinner rolls; 2 tablespoons honey; 1/4 teaspoon lemon peel, grated

Submitted by Crunchy Numbers

""Refrigerated crescent rolls make these bakery-style pastries quick to prepare". From Classic Pillsbury Cookbooks "All New Brunch Cookbook" June 1990. These are so good and a Christmas morning tradition for us. I've always had some filling leftover, so buy an extra can of crescents to stretch this recipe a little farther."

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Ready In:: 25mins
Ingredients:: 6
Yields:: 8 pastries
Serves:: 8

ingredients

8 ounces cream cheese, softened
¹⁄₃ cup powdered sugar
¹⁄₂ teaspoon lemon peel, grated
8 ounces refrigerated crescent dinner rolls
2 tablespoons honey
¹⁄₄ teaspoon lemon peel, grated

directions

Heat oven to 350 degrees. In small bowl, combine cream cheese, powdered sugar and 1/2 teaspoon lemon peel; blend well. Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each into and 8"x4" rectangle. Cut each in half crosswise to form 8 squares; place 1 inch apart on ungreased cookie sheet. Spoon 1 rounded tablespoonful cream cheese mixture onto center of each square. Bring 4 corners of each square to center of filling; press into filling.
Bake at 350 degrees for 12-18 minutes or until golden brown. In small bowl, combine honey and 1/4 teaspoon lemon peel. Brush warm rolls with honey mixture; remove from cookie sheet. Makes 8 rolls.
To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above.
Sometimes we sprinkle with powdered sugar rather than using the honey glaze. Don't skip the lemon peel in the filling; it really makes the flavor.