Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1 package (12 ounces) pitted prunes, halved
  • 1 cup water
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 can (15 ounces) coconut-pecan frosting, divided
  • 2 tablespoons butter or margarine, melted, divided
  • 1/2 cup confectioners' sugar

Directions

In a saucepan, bring prunes 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 prunes. Mix 1 tablespoon butter and 1 tablespoon reserved prune juice; drizzle over prunes.
Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over prunes. Combine remaining frosting and butter with 1 tablespoon prune 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 prune juice; drizzle over cake. (Discard remaining prune juice). Yield: 12-16 servings.
Originally published as Prune-Filled Danish in Cookin' Up Country Breakfasts Cookbook 1994, p64

Nutritional Facts

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

  • 1 package (12 ounces) pitted prunes, halved
  • 1 cup water
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 can (15 ounces) coconut-pecan frosting, divided
  • 2 tablespoons butter or margarine, melted, divided
  • 1/2 cup confectioners' sugar
  1. In a saucepan, bring prunes 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 prunes. Mix 1 tablespoon butter and 1 tablespoon reserved prune juice; drizzle over prunes.
  3. Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over prunes. Combine remaining frosting and butter with 1 tablespoon prune 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 prune juice; drizzle over cake. (Discard remaining prune juice). Yield: 12-16 servings.
Originally published as Prune-Filled Danish in Cookin' Up Country Breakfasts Cookbook 1994, p64

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPrune-Filled Danish

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review