Mini Strawberry Danishes
Sometimes in life, we gotta take shortcuts.
Like using dry shampoo on dirty hair instead of washing it because you just don’t have time to re-do your hair for work. Or adding some nail decals to a chipped mani to avoid having to re paint them. Or buying storebought appetizers because you really don’t have the time or effort to make perfect pinwheels for your book club. Even though I’m a slight perfectionist, I’m a firm beliver in giving yourself a break and taking shortcuts. But just because you didn’t make it from scratch or blow dry and straighten your hair doesn’t mean the end result still can’t be fabulous. Like these mini strawberry danishes, for example.
They are made with…gasp…store bought crescent roll dough, but taste like you spent hours mixing, kneading and rising. My life has been, for lack of better words, pure madness lately. From running all over the globe, to working two busy jobs and now brainstorming recipes for this cookbook, I barely have time to breathe let alone make danishes from scratch.
And you know how long these took to assemble? I’ll give you a hint, less than 6 minutes but more than 4. And on a Monday when I have to view a condo at 11, make 5 recipes, pack for a NYC business trip & write an article about Great Gatsby decor, 5 minuts is really all I have to spare. The best part about these danishes though is that they don’t taste as easy as they look. Fluffy, slightly crispy, buttery and tart, these mini strawberry danishes are the perfect on the go breakfast or sweet little treat for when you’re reading emails and sipping your favorite cup of jo.
I mean, if this is what shortcut baking looks and tastes like, I may have to do it more often.
Mini Strawberry Danishes
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Yields 10 danishes.
Prep time: 5 minutes
Cook time: 13 – 15 minutes
For the rolls:
- 1 (8 ounce) can reduced-fat Pillsbury crescent rolls
- 1 tablespoon unsalted butter, melted
- 2 – 3 tablespoons cinnamon sugar
- About 3 tablespoons strawberry jam
For the glaze:
- 2 ounces fat-free cream cheese
- 3/4 teaspoon vanilla extract
- 3/4 cup powdered sugar
- About 2 – 4 tablespoons skim milk
- Preheat oven to 350 degrees F. Grease baking dishes (you’ll need two) with nonstick cooking spray and set aside.
- Roll the crescent dough out and push together the seams so it’s one large rectangle. Spread melted butter over it and then sprinkle liberally with cinnamon sugar. Roll the dough up in jelly roll fashion (moving horizontally) until you have a log. Using a sharp, serrated knife, cut into 10 small slices.
- Place the rolls into the baking dish, cut side up. Carefully smoosh the dough together and create a little dip in the rolls. Place about one teaspoon of jelly in the dip.
- Bake for about 13 – 15 minutes, or until golden brown. Let cool on a wire cooling rack.
- Meanwhile, make the glaze by beating the cream cheese, vanilla and powdered sugar together. Add milk until it thins out into a glaze. Drizzle glaze on rolls and top with fresh mint leaves.
Nutritional information per roll:
Fat: 4.2 grams
Carbohydrates: 24.2 grams
Fiber: >1 gram
Protein: 2.9 grams
Weight Watchers Points: 4
Also, those plates are adorable :)