Best Danish Dessert Recipes

CHERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Unroll 1 of the cans of crescent dough into 2 long rectangles.
• Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
• Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
• Spread onto crust and then cover the cream cheese mixture with pie filling.
• Unroll remaining can of crescent dough; separate into 2 long rectangles.
• Press out to form a 13x9-inch rectangle, pressing seams together to seal.
• Place over pie filling to form top crust.
• Bake 25 minutes or until golden brown; cool slightly.
• Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
• Drizzle over warm dessert.
• Cut into 24 rectangles to serve.
• Store leftover dessert in refridgerator.

DANISH CHERRY RHUBARB DESSERT

Steps:

• In a large bowl, combine the flour and salt; cut in butter until crumbly. Stir in the milk and egg yolk. Divide dough in half. On a lightly floured surface, roll each portion into a 13-in. x 9-in. x rectangle. Place one rectangle in a greased 13-in. x 9-in. baking dish. Sprinkle with cornflakes., In a large bowl, combine rhubarb and 1-1/2 cups sugar. Stir in pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top. , In a small bowl, lightly beat egg white; brush over pastry. Sprinkle with remaining sugar. Bake at 350° for 50-55 minutes or until crust is golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator.

AUNT FANNIE'S DANISH DESSERT

Steps:

• 1. Cool in refrigerator until firm; Cut into squares; Serve with whipping cream or cool whip. Take a Bow!
• 2. For another idea for the crust, you can order Orton Cookie Buttons at www.vermontcountrystore.com, product #H3319. It is all natural cookies, uses no corn syrup, and has no trans fats. It comes in chocolate, spicey cinnemon, etc. For either the Rennet Danish Desert Mix or the Orton Cookie Buttons, you can, also, call 800-564-4623.

DANISH DESSERT

Steps:

• 1. In a small sauce pan, mix dry ingredients together. If you want to add a deeper flavor, you can add more Kool-Aid. If you'd like it sweeter or more tart, adjust the sugar/sugar substitute content. Adding another Tbsp or 2 of the Cassava flour will make the dessert thicker.
• 2. Add water and mix well. The color will be a milky color of whatever flavor you chose, due to the Cassava flour.
• 3. Place pan over medium heat and stir often, to prevent scorching, until mixture is a slow rolling boil. When mixture has become more translucent (except the chosen flavor color), instead of milky (You will see the change as it's cooking. Typically, it will first appear at the sides of the pan.), remove from heat and pour into mold or 4 individual heat-safe cups.
• 4. Refrigerate until cold.
• 5. When cooled, the consistency will be a soft gel perfect for a pie glaze or light pudding. If you used more Cassava flour, it will be a thicker pudding. Serve alone or with fruit or whipped cream.

LIGHT DANISH DESSERT

Steps:

• 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.

CHERRY DANISH DESSERT

Steps:

• 1. HEAT OVEN TO 350F.
• 2. UNROLL 1 CAN CRESCENT DOUGH INTO 2 RECTANGLES; PRESS ONTO BOTTOM OF 13X9 INCH PAN SPRAYED WITH COOKING SPRAY, FIRMLY PRESSING PERFORATIONS AND SEAMS TOGETHER TO SEAL.
• 3. BEAT CREAM CHEESE, 3/4 CUP SUGAR, EGG WHITE AND VANILLA WITH MIXER UNTIL WELL BLENDED; SPREAD ONTO CRUST. COVER WITH PIE FILLING. UNROLL REMAINING CAN OF CRESCENT DOUGH; SEPARATE INTO 2 RECTANGLES. PAT OUT TO FORM 13X9 INCH RECTANGLE, PRESSING SEAMS AND PERFORATIONS TOGETHER TO SEAL; PLACE OVER PIE FILLING.
• 4. BAKE 25-30 MINUTES OR UNTIL GOLDEN BROWN; COOL SLIGHTLY. GRADUALLY ADD MILK TO REMAINING SUGAR, BEATING WITH WHISK UNTIL BLENDED; DRIZZLE OVER DESSERT.

DANISH CHERRY RHUBARB DESSERT

Steps:

• 1. In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half.
• 2. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle into a greased 13 x 9 inch baking dish. Sprinkle with cornflakes.
• 3. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the pie filling and vanilla; spread over the cornflakes. Top with remaining pastry. Cut slits in the top.
• 4. Beat egg white; brush over the pastry. Sprinkle with the remaining sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
• 5. In a bowl, combine the glaze ingredients; drizzle over the top. Store in the refrigerator.

DANISH DESSERT

Steps:

• Combine Kool-Aid, 7 cups water and sugar in a large saucepan.
• Heat until boiling.
• In a separate bowl mix clear jel and 1 cup water.
• Add to hot mixture in saucepan.
• Cook until thickened.
• Remove from heat.
• Add Jello.
• Refrigerate Serve with whipped cream or cool whip.

DANISH PUDDING DESSERT

Steps:

• Mix together butter, flour, brown sugar, salt and ½ cup nuts.
• Press into a 9x13 pan.
• Bake 350 for 12 minutes and cool.
• Cream cheese sugar and remaining nuts.
• Mix together and spread on cooled crust.
• Slice bananas as over cheese mixture.
• Whisk pudding into cold water in a medium saucepan.
• Mix well and boil exactly 1 minute at a full boil.
• Let cool slightly.
• Pour over bananas.
• Refrigerate til cool and top with cool whip to serve.

PHILADELPHIA-CHERRY DANISH DESSERT

Steps:

• Heat oven to 350°F.
• Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
• Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert.

PHILADELPHIA-CHERRY DANISH DESSERT

Steps:

• Heat oven to 350°F.
• Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
• Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert.

CHEESE DANISH DESSERT

Steps:

• Unroll crescent roll dough and separate into two rectangles; place on an ungreased baking sheet and press the perforations together. , In a small bowl, beat cream cheese, sugar and vanilla until smooth. Spread over half of each rectangle; fold dough over filling and pinch to seal. Brush with butter; sprinkle with cinnamon-sugar if desired. , Bake at 350° for 15-20 minutes or until golden brown.

RASPBERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Mix the flour, brown sugar, butter, and nuts.
• Pat into a 13X9 dish.
• Bake for 15 minutes.
• allow to cool.
• Crumble the just baked crust into fine crumbs.
• Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
• Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
• Pour over the crust.
• Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
• For the topping.
• Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice.
• Add raspberries and mix gently.
• Pour over crumbs and chill.

DANISH DESSERT CAKE MIGNON'S RECIPE / SARAH

Steps:

• Use a little more than half of the cake mix, add water, egg whites and oil. Bake as directed in a 9x13 inch pan. Let cake cool.
• Mix the powered sugar with the cream cheese together till smooth.
• Whip the whipping cream and fold into powered sugar and cream cheese mixture.
• Pour on cooled cake and put in fridge.
• Cook Danish Dessert according to package directions.
• When Danish Dessert has cooled add fruit and put on top of cream cheese mixture.

DANISH DESSERT CAKE

Steps:

• Prepare white cake mix according to package directions baked in 2 round cake pans.
• Prepare the box of Danish Dessert according to directions.
• While Danish dessert is cooling make frosting:.
• Beat whipping cream until fluffy and soft.
• Set aside.
• Then beat cream cheese and powdered sugar together until thoroughly combined.
• Fold whipped cream into the cream cheese mixture until throughly combined.
• Cut each cake round in half so you have four layers.
• Stack and frost layers.
• Stem and slice strawberries in half and make a border of the strawberries around the top of the cake.
• Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake.
• You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling.
• This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.

KOLDSKåL - MILKY DANISH DESSERT (VEGAN VERSION)

Steps:

• *NOTE* - all kinds of silken tofu can be used. Just add more/less to adjust consistency.
• Blend all ingredients in a blender/food processor till creamy and foamy. Taste.
• Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- )
• Variations: use orange juice, pineapple juice etc. instead of lemon juice (or use a combination). It's also great with frozen berries (add before blending).

LONE'S DANISH LEMON DESSERT

Steps:

• Melt gelatine in hot water
• Beat egg yolks & sugar together until thick.
• Stir in lemon peel to yolk mixture.
• Beat egg whites until stiff but not dry.
• Beat cream until soft peaks form.
• Add lemon juice to gelatine and then pour into yolk mixture and fold through.
• Fold in beaten egg whites.
• Lastly fold in whipped cream.
• Pour into nice glass bowl and leave to set in fridge until set.