Pillsbury Canadian Baking Challenge

INGREDIENTS

·         1 can (235 grams) of Pillsbury’s* Original Crescents

·         ½ container (125 grams) of Philadelphia* cream cheese

·         1 tsp (5 ml) of vanilla extract

·         1 can (270 ml) of apple pie filling

·         3 tbsp (45 ml) of brown sugar

·         1 tsp (5 ml) of ground cinnamon

·         ¼ egg white

INSTRUCTIONS

Mix the ground cinnamon and apple pie filling together.

Use a blender and mix the egg white, brown sugar, vanilla extract, and cream cheese together.

Take the crescent dough out and roll it out with the longer side of the dough facing you (landscape style).

Press and seal the perforations together. Make 4 cuts going vertically (from top to bottom), creating 5 equal strips.

Take the first 3 strips and cut them horizontally (from left to right) in half, creating 6 equal rectangles. These become the base of the danish.

With the remaining 2 strips of dough, cut them horizontally, creating pieces that measure 2/3 of the longest side of the bases. These become the top layers of the danish.

Take the top layers of the danish, make horizontal cuts along the right side, about 1.5 cm apart. Do not cut through to the left side, leave at least 1 cm from the left side.

Now, make horizontal cuts along the left side in between the cuts made on the right side. Do not cut through, leave at least 1 cm from the right side.

Brush on a light layer of butter on the baking pan and place the danish bases on it with at least 2 inches apart.

Spread a layer of the cream cheese mixture down the danish bases, then add two tablespoons of the apple pie filling mixture on top. Make sure that you do not over fill the bases with apple filling. Otherwise, you won’t be able to properly seal the top layers over them.

Now, place the danish top layers over the bases. Make sure that top and bottom edges of the Danish bases and the Danish top layers meet. The top layers are stretched to create a zig-zag pattern. Evenly distribute the attachment points.

Press and seal the bases with the top layers by pressing against the left and right sides, where permits, because there should be spaces between each attachment point from the zig-zag pattern.

If you have a toothpick, you should poke some holes at the attachment points and then, press down on it again so it is secure.

Preheat the oven to 375°F (190°C) and bake for 15 minutes or until the crescent dough is ready.

Note: The instructions assume that you do not rotate the dough pieces and are kept in the same position as when you first had the original dough rolled out in the landscape position.