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Prune-Filled Danish

 Prune-Filled Danish
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.
12 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 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


  • In a saucepan, bring plums and water to a boil. Cover; remove from
  • the heat and let stand 10 minutes. Drain; reserving juice.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 340 calories,

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Prune-Filled Danish (continued)

Nutritional Facts: 16 g fat (6 g saturated fat), 5 mg cholesterol, 230 mg sodium, 47 g carbohydrate, 3 g fiber, 2 g protein.