Inspired by cinnamon rolls, Warm rolls up crescent dough with freeze-dried berries and sugar to develop sweet pastries for breakfast or breakfast!
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Raspberry and Strawberry Danishes
DISH THANKS TO SUNNY ANDERSON
Total: 30 min
Active: 15 min
Yield: 8 danishes
1/2 cup freeze-dried raspberries
1/2 cup freeze-dried strawberry pieces
Nonstick cooking spray, for the baking dish
One 8-ounce tube cooled crescent dough sheet
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons salted butter, cooled
1/2 cup confectioners' sugar
1 to 2 teaspoons liquid, such as milk, heavy cream, almond milk, orange juice or lemon juice
Pre-heat the oven to 375 degrees F.
For the fruit: Utilizing a mortar and pestle, tiny food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
For the dough: Spray the bottom and sides of an 8-inch square baking meal or 8- or 9-inch round pie pan with cooking spray.
Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the joints to keep them together. Leaving about a 1-inch border on among the short sides, spray with the remaining fruit mixture, followed by a layer of the granulated sugar and after that the brown sugar. Use a box grater or rasp and grate the butter equally over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake till the tops are golden, 13 to 14 minutes.
For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of favored liquid. The icing needs to be thick like a glaze, however thin enough to put. If required, add more liquid.
Sprinkle the icing over the warm danishes. Transfer to plates and sprinkle with the staying fruit mix. Serve warm.
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Sunny Anderson's Easy Raspberry and Strawberry Danishes|The Kitchen|Food Network