Light Danish Dessert - cooking recipe

Ingredients
    2 (8 ounce) cans refrigerated crescent dinner rolls, divided
    2 (8 ounce) packages reduced-fat cream cheese
    1 1/2 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
Preparation
    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.

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