Ingredients:
- 2 (8 oz) cans refrigerated crescent roll dough
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- (optional) Zest of 1 lemon
- ½ cup fresh blueberries (or mixed berries)
- ½ cup sliced strawberries (or other fruits of choice)
- For the Glaze: 1 cup powdered sugar, 2 tbsp milk or heavy cream, optional: a splash of vanilla extract or almond extract
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon zest. Mix until smooth and creamy.
- Unroll Crescent Dough: On a large baking sheet lined with parchment paper, unroll one can of crescent roll dough into a rectangle. Make sure to pinch any perforations together to create an even surface.
- Spread Cream Cheese Mixture: Spread half of the cream cheese mixture evenly over the dough while leaving about half an inch around all edges.
- Add Fruit Toppings: Sprinkle half of your blueberries and strawberries evenly over the cream cheese layer.
- Roll & Shape: Starting from one long side, roll up the dough tightly into a log shape and pinch the seam closed. Bend it into a circle on your parchment-lined baking sheet, pinching ends together to seal it.
- Repeat for Second Layer: Repeat steps three through six with the second can of crescent roll dough—laying it on top of your first ring but rotating it slightly so that you can see both layers fruit toppings.
- Bake in Oven: Bake in preheated oven for about 20–25 minutes or until golden brown and puffed up.
- Make Glaze While Baking: In a small bowl, whisk together powdered sugar and milk (and optional extracts), adjusting consistency as needed by adding more milk/powdered sugar until you achieve desired thickness.
- Cool & Drizzle Glaze Over Top: Once baked, remove from oven and let cool for about ten minutes before drizzling glaze generously over warm Danish ring.
- Serve Warm or at Room Temperature Enjoy with coffee or tea!