Prune-Filled Danish Recipe
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.
- 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
- 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.
1 serving (1 each) equals 340 calories, 16 g fat (6 g saturated fat), 5 mg cholesterol, 230 mg sodium, 47 g carbohydrate, 3 g fiber, 2 g protein.
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