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This Apricot Cream Cheese Danish is the perfect springtime treat. Crescent dough spread with a sweet cream cheese and a delicious apricot fruit spread makes for a lovely addition to a Mother’s Day brunch or afternoon tea.
My grandma loved apricot jam. She always had some on hand, and at least once a month she would make these delicious apricot filled crescents. They were simple – just Pillsbury Crescent Rolls filled with apricot jam, and a basic powdered sugar glaze. She would enjoy them for breakfast on the weekends or with her afternoon coffee.
I remember when I got to enjoy them with her too, it felt like such a treat! Yet I never knew until I was older just how simple they really were to make.
When Rigoni di Asiago sent me some of their delicious organic fruit spreads to try, I knew I could put that “recipe” to good use and gave it a nice upgrade for this Apricot Cream Cheese Danish. They are still just as easy to make. First roll out the Pillsbury Crescent Dough into a rectangle, pressing the seams together as you go. Then spread a layer of sweetened cream cheese, followed by a layer of Fior di Frutta Organic Apricot Fruit Spread. It’s sweetened with apple juice and 100% organic. It really tastes just like fruit – my family loved it!
The dough is then rolled up into a log shape and sliced into the rolls shape and baked. The final touch is a powdered sugar glaze. I gave it a little tartness with a teaspoon of lemon juice, but you could eliminate that and use just plain water. I suggest making just enough to eat in a day or two, because they don’t keep too long.
Your reward at the end of all that hard work (ha – I joke – it’s hardly any work at all!) is this delicious, sweet and creamy Apricot Cream Cheese Danish!
Apricot Cream Cheese Danish
- 1 can crescent rolls
- 1/2 cup apricot jam
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons softened butter
- 1/4 teaspoon vanilla
- 1 cup powdered sugar
- 2 tablespoons water and/or lemon juice
- Preheat oven to 375 degrees F. Line a large baking sheets with parchment paper and set aside.
- In a medium-sized bowl and with an electric mixer, beat together 4 ounces softened cream cheese, ½ cup powdered sugar and ½ teaspoon vanilla until fluffy.
- In a small bowl or measuring cup, warm apricot jam slightly in the microwave, just enough to make it easier to spread.
- Roll out crescents and press seams together to form a large rectangle. Gently spread cream cheese mixture evenly over the rectangle. Spread the apricot jam over the cream cheese.
- Roll each rectangle into a log shape, starting with the shorter side for larger danishes or the longer side for smaller, more bite-sized danishes.
- Slice each log into 1-inch pieces. *
- Place each danish onto a parchment or silicone lined baking sheet.
- Bake in the preheated 375 degree oven for 13-15 minutes, or until tops are golden brown.
- Meanwhile, stir together the remaining ½ cup powdered sugar, softened butter and water/lemon juice. Set aside.
- When the danishes are finished baking, remove from the oven and cool for several minutes before drizzling with the icing.
- Serve warm or at room temperature.
For more sweet brunch treats, try these: