Prune-Filled Danish Recipe

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When I'm short on time, I often find myself making this simple yet tasty danish. You'll love the quick and easy crust and the subtle prune flavor.
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 2 cups pitted dried plums, halved
  • 1 cup water
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 can (15 ounces) coconut-pecan frosting, divided
  • 2 tablespoons butter, melted, divided
  • 1/2 cup confectioners' sugar

Nutritional Facts

1 each: 340 calories, 16g fat (6g saturated fat), 5mg cholesterol, 230mg sodium, 47g carbohydrate (32g sugars, 3g fiber), 2g protein.


  1. In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice.
  2. Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums.
  3. Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough.
  4. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice). Yield: 12-16 servings.
Originally published as Prune-Filled Danish in Cookin' Up Country Breakfasts Cookbook 1994, p64

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