Ingredients
1
can (12 oz) refrigerated Pillsbury™ Grands!™ Butter Flake Crescent Rolls (8 Count) or 1 can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
1
package (8 oz) cream cheese, softened
2
tablespoons granulated sugar
2
teaspoons all-purpose flour
1
teaspoon grated lemon zest
1/2
cup coarsely chopped fresh strawberries
1/2
cup fresh raspberries
1/4
cup fresh blueberries
1
cup powdered sugar
3
to 4 teaspoons lemon juice
Preparation
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
Remove dough from can; do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Place dough rounds 2 inches apart on cookie sheet. Press each round to 4 inches in diameter, about 1/4 inch thick.
In small bowl, stir cream cheese, granulated sugar, flour and lemon zest until smooth. Spread about 2 tablespoonfuls cream cheese mixture into center of each round; spread to within 1/2 inch of edges.
Bake 15 to 18 minutes or until golden brown around edges. Cool 5 minutes.
Meanwhile, in small bowl, mix strawberries, raspberries and blueberries until well mixed. Spoon heaping 2 tablespoonfuls berry mixture onto center of each Danish.
In small bowl, stir powdered sugar and lemon juice until smooth. Add additional lemon juice, 1/2 teaspoon at a time, if needed for desired drizzle consistency. Drizzle over each Danish.
