Danish rolls with cream cheese and jam
st.
Ingredients · Servings 9
- 1 can of croissant dough (XL)
- 100 g cream cheese
- 1 tbsp powdered sugar
- 30 g blueberry jam
- 1 no
- 1 tbsp lemon juice
- 3 tablespoons of powdered sugar
Method · 30 min
- Preheat the oven to 200 degrees (top and bottom heat).
- Roll out the croissant dough into a long sheet. Cut this into 3 equal rectangles. Press the diagonal cut edges together with your fingers. Now cut each rectangle into 3 equal strips (lengthwise). Stretch a strip of dough slightly and then twist it into a spiral shape. You will end up with a twisted strip. Then roll it up and place it on a baking sheet lined with parchment paper.
- Make a small indentation in the center of the Danish roll. I used the back of a spoon, but you can also use your fingers. It is best to make it a bit deep, as the dough springs back. Mix the cream cheese with 1 tablespoon of powdered sugar and divide this over the indentations. Spread a small teaspoon of blueberry jam over each roll.
- Brush the edges of the Danish rolls with a beaten egg. Bake them in the preheated oven for 15–20 minutes. Then let them cool.
- Mix the lemon juice with the powdered sugar. Drizzle the icing over the Danish rolls. They are best eaten immediately. Otherwise, store them in the refrigerator.
