Holiday Recipes

Cranberry-Cream Cheese Holiday Crescent Danish

Ingredients:

• 1 can (8 oz) refrigerated crescent rolls
• 4 oz cream cheese, softened
• 2 tbsp plus 1 tsp granulated sugar, divided
• 1/2 cup Silver Spring Cranberry Horseradish
• 1 tbsp butter, melted
• 1/4 cup powdered sugar
• 1/2 tsp milk

Directions:

1. Heat oven to 375°F. Line large baking sheet with cooking parchment paper; spray with cooking spray.
2. Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. 
   
3. On baking sheet, place crescent triangles lengthwise in row, pointing same direction, edges overlapping. Press edges together to help seal, but leave triangle points free.
4. In small bowl, beat cream cheese and 2 tbsp granulated sugar until well blended. 
5. Spread mixture lengthwise on widest part of dough, leaving 1/2-inch edge. 
6. Spread Silver Spring Cranberry Horseradish on top of cream cheese layer.
7. Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach.
8. Gently curve one end of strip to form top of candy cane.
9. Brush dough with melted butter; sprinkle remaining 1 tsp granulated sugar over top.
10. Bake 16-20 minutes, until golden brown. Cool 5 minutes on baking sheet. Use spatula to carefully help slide from parchment to serving platter.
11. In small bowl, mix powdered sugar and 1/2 tsp milk until well blended. Drizzle with spoon over top. Serve warm.