Easiest Apple Turnover Recipe, like ever.

Growing up, I used to hate the texture of cooked fruit, especially apples! I even hated fresh apples for a time. One time my mom was serving some kind of cobbler and I chose to eat salad for dessert. Um, what was wrong with me?

Now that my passion for food has grown into this full blown love affair (hello food blog!), I’ve come to start eating cooked fruit again, but only in the right application. Enter Apple Turnovers. My ratio of cooked apple to puff pastry is right where I like it: not too much fruit and not too much pastry, though if I had to choose, I’d probably still choose puff pastry over apples. Ha! The cinnamon/butter/sugar syrup that you get when you cook the apples is so delicious and the flaky pastry after its all baked is heavenly. Add a little (or a lot) of glaze and ya’ll, that’s a tasty treat that will help you win friends and influence people. So be sure to keep reading because this Apple Turnover recipe is one you won’t want to lose.

A Note About Puff Pastry

Puff Pastry is just that…pastry! Just knowing that can scare a few of you readers off, but never fear! Back up is here!

The most common brand of puff pastry is Pepperidge Farm Puff Pastry Sheets found in the freezer section, probably right around the frozen fruit and the cool whip. To use these for ANY recipe, you’ll want to follow package directions to thaw, typically in the fridge for a day.

When you open up the package, there will be two sheets. For this recipe, you’ll only use one. One sheet will make four apple turnovers. When you unfold the sheet, there might be cracks along the seams where it was folded. Totally normal! Flour your work surface and your fingers and simply press it back together. After I do this, I use a rolling pin to even out the sides and then a pizza cutter or sharp knife to cut it into four even squares. Fill, fold into triangles, seal with a fork and bake.

What if I don’t have puff pastry?

A great substitute for store-bought puff pastry is refrigerated pie dough. Again, a store-bought, the pre-made dough is easiest, but this homemade pie crust recipe is really hard to pass up. Regardless of what you choose, this apple turnover recipe cannot be beat!

Also, if you can find sheets of crescent roll dough, that would work well, too! It would be a bit of work to press all the seams together in the pre-cut crescent rolls, but doable. I’ve definitely done that before in a pinch. Bake apple turnovers made with crescent rolls according to the crescent roll packaging.

How to Make Apple Turnovers

I know I keep saying this again and again, but this truly is one of those recipes that can be made my anyone, regardless of their skill level. Because we are taking the help from the store from puff pastry, all you really need to do is cook the apples, fill the puff pastry and bake. It’s basically like eating an apple pie that was made in one third of the time! (But if you wanted an apple pie recipe, I have a great one here.) For full recipe details, see the printable recipe card below. Here’s what to expect when making these:

Preheat Oven + Prep Baking Sheet

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Prepare Apples + Cook Until Soft

Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apples. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.

Cut Puff Pastry into 4 Even Squares

Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square.

Brush Edges of Puff Pastry, Fold + Seal

Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.

Bake Apple Turnovers

Bake 15-17 minutes or until puffed and golden brown.

Make the Apple Turnover Glaze

While turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You’re looking for the glaze to be the consistency of white school glue.)

Allow to Cool + Drizzle With Glaze

Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Want more fruit dessert options? Try these easy fruit desserts: Peach Dumplings, Raspberry Peach Cobbler Recipe, Lemon Raspberry Cake & Orange Cranberry Crinkle Cookies.

Make-Ahead + Storage Directions

My favorite method for making these in advance is preparing them up to assembly and then storing in the refrigerator until you are ready to bake. Right before baking, brush with the egg wash, add the sprinkling of sugar and bake until puffed and golden.

While I prefer the taste and texture of freshly baked puff pastry, you can definitely bake and store the pre-baked turnovers in the fridge for 2-3 days and reheat in the microwave 20 seconds at a time.

Love Apple Turnovers? Try these other tasty Apple treats!

• Caramel Apple Cinnamon Rolls
• Apple Cinnamon Cream Cheese Danish
• Buttery Apple Crisp Recipe
• Apple Streusel Cake with Cream Cheese Glaze
• Buttery Apple Pie Recipe
• Salted Caramel Apple Crumble Recipe

I hope you love this recipe as much as we did! It’s a tasty one you will be making again and again. Have a great day, friends!

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Apple Turnover

This Apple Turnover recipe is simplicity at its best. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm. It's the perfect treat for Fall.

Course Breakfast, Dessert

Cuisine American

Keyword Apple Turnover, Apple Turnover Recipe, Apple Turnovers with Puff Pastry, Apples

Prep Time 15 minutes

Cook Time 15 minutes

Cool Time 5 minutes

Total Time 35 minutes

Servings 4 servings

Calories 504kcal

Author Lauren’s Latest

Ingredients

For the Apple Turnovers

• 1 tablespoon butter
• 1 large granny smith apple
• 3 tablespoons packed brown sugar
• 1/8 teaspoon cinnamon
• pinch salt
• 1 sheet puff pastry defrosted
• flour for rolling
• 1 egg
• 1 tablespoon milk

For the Glaze

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1/2 tablespoon milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apple. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.
• Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square. Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.
• Bake 15-17 minutes or until puffed and golden brown.
• While apple turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You're looking for the glaze to be the consistency of white school glue.)
• Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Nutrition

Calories: 504kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

The post Apple Turnover appeared first on Lauren's Latest.

Today’s post is a result of finding crescent rolls and a miscellaneous package of cream cheese in my fridge. A Cheese Danish Recipe that takes 10 minutes or less to make. With only 5 ingredients! My kind of treat.

Cheese Danish Recipe

This is truly the easiest and simplest Cheese Danish Recipe. 10 minutes, 5 ingredients, here’s what you’ll need:

• Crescent Rolls – this is what I used and it worked so well! If you want to use puff pastry, feel free to!
• Cream Cheese – tangy, creamy goodness.
• Granulated Sugar – to sweeten, of course.
• Vanilla Extract – for flavor.
• All-Purpose Flour – this helps stabilize the filling.
• Powdered Sugar, Heavy Cream, and Vanilla Extract – the icing is optional but heavily recommended!

How to Make Cheese Danish

1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour, and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. The dough should be almost the entire length of a half sheet pan.
3. Press edges together to even out edges and seal any holes. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Cut 1/2 inch diagonal strips up each side of the dough. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
4. Bake for 20-30 minutes or until filling is set and the crescent dough is golden in color. Cool before removing from the baking sheet.

Icing

1. Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
2. Cut into pieces and serve.

Leftover Cheese Danish

Any leftover Cheese Danish should be refrigerated, covered, for up to a week! This is no store-bought danish where it can sit out. No crazy preservatives here, so be sure to refrigerate.

Freezing

Unfortunately, this cheese danish does not freeze well. This is because the cream cheese filling will change textures when frozen then thawed again. It becomes less of a creamy filling and more of a crumbly texture. Ew.

But if you want to make this danish recipe without the cream cheese filling you can freeze it (baked or unbaked). 

Unbaked. Prepare recipe completely up to the point of baking. Place the unbaked danish on the parchment-lined baking sheet in the freezer for a few hours until frozen. Once frozen, remove from the baking sheet and place it into an air-tight container. Return to the freezer for up to two months!

You can bake the danish straight from the freezer. Give it an extra 15-20 minutes to bake and watch closely!

Baked. Cool the danish completely then place in an air-tight container. It can last for up to two weeks in the freezer. When ready to serve, remove from the freezer and let thaw in the fridge overnight. To heat the danish up place in the oven until heated through. Store any leftovers in the fridge.

Make-Ahead

Thankfully this cheese danish recipe is super easy to make ahead. This is great to save you even more time! Whether you are making this the night ahead for breakfast in the morning or for dessert the next day you can follow these easy steps.

1. First, follow the directions as normal and stop before baking!
2. Make some room in your fridge because now you can take your whole baking sheet and cover with plastic wrap.
3. Keep in your refrigerator for up to two days.
4. When ready to bake, pull it out of your fridge and let the danish get to room temperature. Then bake as you normally would! Enjoy!

Variations

• Chocolate Cream Cheese Danish
• Apple Cinnamon Cream Cheese Danish
• Pumpkin Cream Cheese Danish
• Easy Blackberry Cheese Danish

Check out my other versions of this recipe, they are SO good!

The printable recipe card is below, enjoy!

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Easy Cheese Danish Recipe

This Cheese Danish Recipe will blow your socks off! It's not only so easy but also so SO delicious and drizzled with icing on top!

Course Dessert

Cuisine American

Keyword cheese danish, cheese danish recipe, Cream Cheese Danish

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 Servings

Calories 241kcal

Author Lauren

Ingredients

• 1 tube crescent rolls
• 1 8 oz. package cream cheese softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 tablespoons all purpose flour

Icing:

• 1 cup powdered sugar
• 4 + tablespoons heavy cream
• splash vanilla extract

US Customary - Metric

Instructions

• Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
• Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.
• Press edges together to even out edges and seal any holes. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Cut 1/2 inch diagonal strips up each side of the dough. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
• Cut into pieces and serve.

Nutrition

Calories: 241kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 130mg | Potassium: 44mg | Sugar: 28g | Vitamin A: 435IU | Calcium: 31mg | Iron: 0.3mg

The post Cheese Danish Recipe appeared first on Lauren's Latest.

These Puff Pastry Cinnamon Rolls are so simple to throw together, they should be illegal. Very minimal ingredients necessary and they taste *almost* like a toasters strudel without fruit…..aka the best kind ever. If you don’t have time to make my Cinnabons, these are definitely the next best thing. Make these and love life.

Puff Pastry Cinnamon Rolls Recipe

You’re only 3 ingredients away from making these easy-peasy puff pastry cinnamon rolls and 3 ingredients away from a simple icing to top them with! Here’s what you need:

• Puff Pastry – This is what makes this recipe so easy and quick! Store-bought puff pastry is amazing, but if you want to make your own homemade puff pastry, go for it! You find this in the freezer section at your local grocer. Once you get it home, store it in the fridge if you plan on making these rolls in the next day or two so they can defrost.
• Brown Sugar and Cinnamon – This is the filling for these easy cinnamon rolls. Talk about simple but SO tasty.
• Icing – Made with powdered sugar, half & half and vanilla. The perfect compliment to these rolls.

More recipes that use puff pastry: Apple Puffs with Fresh Cream and Warm Caramel Sauce, Chorizo Manchego Pinwheels, Turkey a la King, and Strawberry & Chocolate Cream Napoleons.

How to Make Puff Pastry Cinnamon Rolls

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
2. Unfold one sheet of puff pastry onto a clean work surface sprinkled with flour. Spread 1/4 cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon {as much or as little as you’d like.} Roll up and cut into 8 even pieces. Place onto the prepared baking sheet cut side up. Repeat with remaining sheet of puff pastry.
3. Bake for 15-20 minutes or until puffed and golden brown.

Simple Icing

This simple icing is the perfect topping to these even easier Cinnamon Rolls.

1. For the icing- mix powdered sugar, vanilla, and half & half together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it’s too thick, add in more half & half.
2. Drizzle icing over warm rolls and serve immediately.

Leftovers

Any leftover cinnamon rolls you have can be kept in an airtight container for up to 3 days. To reheat, simply heat through in the microwave or turn your oven to 35o degrees and heat through that way.

Freezing Puff Pastry Cinnamon Rolls

The beauty of this Puff Pastry Cinnamon Rolls recipe is that you can make it ahead of time by freezing before or after baking! Here’s how to do both:

Before. After you spread out the cinnamon-sugar mixture and roll the dough into a log, wrap it very tightly with plastic wrap, and place it in the freezer for up to 2 months. When ready to bake, transfer from the freezer to the fridge and let thaw overnight. Bake as directed and top with sweet icing.

After. Bake as directed then let the cinnamon rolls cool completely. Do not top with icing at this point. Instead transfer the cooled baking sheet into the freezer. Once the cinnamon rolls are fully frozen, you can then transfer them into an airtight freezer-safe storage container. These stay good for up to one month. To reheat, place rolls on a parchment-lined baking sheet and bake at 375 until heated through. Top with icing and enjoy!

More Cinnamon Roll Recipes to Try!

• Chewy Soft Cinnamon Rolls
• The Best Homemade Cinnamon Rolls
• Warm Cinnamon Roll Cheesecake Dip
• Cinnamon Roll Cake Recipe
• Gluten-Free Cinnamon Rolls
• Christmas Tree Cinnamon Rolls
• Pumpkin Cinnamon Rolls with Maple Glaze
• 1-Hour Cinnamon Roll Recipe
• Cinnamon Roll Cookies
• Caramel Apple Cinnamon Rolls
• Pancake Mix Raspberry Cinnamon Rolls
• Cinnamon Roll French Toast Waffles
• Cinnamon Roll Pancake & Waffle Syrup
• Cinnamon Roll Pretzels
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

Super simple, tasty little treats ready lickity split Here’s the printable. Enjoy your day!

Print

Puff Pastry Cinnamon Rolls

Puff Pastry Cinnamon Rolls is a simple and quick recipe! Made with pre-made puff pastry then topped with a sweet, vanilla icing!

Course Breakfast, Dessert

Cuisine American

Keyword Puff Pastry Cinnamon Rolls, puff pastry cinnamon rolls recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 rolls

Calories 218kcal

Author Lauren's Latest

Ingredients

• 2 sheets puff pastry thawed
• flour for dusting
• 1/2 cup packed brown sugar divided
• ground cinnamon however much to your liking

for the icing-

• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon half & half

US Customary - Metric

Instructions

• Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
• Unfold one sheet of puff pastry onto a clean work surface sprinkled with flour. Spread 1/4 cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon {as much or as little as you'd like.} Roll up and cut into 8 even pieces. Place onto the prepared baking sheet. Repeat with remaining sheet of puff pastry.
• Bake for 15-20 minutes or until puffed and golden brown.
• For the icing- mix all ingredients together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it's too thick, add in more half & half.
• Drizzle icing over warm rolls and serve immediately.

Nutrition

Calories: 218kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 78mg | Potassium: 27mg | Sugar: 12g | Vitamin A: 5IU | Calcium: 10mg | Iron: 0.8mg

The post Puff Pastry Cinnamon Rolls appeared first on Lauren's Latest.

I was compensated to create this cream cheese danish recipe for Scharffen Berger Chocolate Maker. All opinions expressed are completely my own, as per usual

Chocolate Danish Recipe

Today’s Chocolate Danish recipe is probably THE MOST uncomplicated recipe you could throw together that gets the biggest reactions from friends and family. It takes minutes to throw together and looks amazing! It’s a perfect menu item to serve at a brunch, baby shower, bridal shower, or for any old breakfast if you happen to like sweet things. And, it’s a cinch to make. Simplicity at its finest, folks.

Main Ingredients Needed

A super easy sweet breakfast or dessert, this Chocolate Danish will knock your socks off. Here’s everything you’ll need to make it:

• Crescent Rolls – this is what I used and it worked so well! If you want to use puff pastry, feel free to!
• Cream Cheese – tangy, creamy goodness.
• Granulated Sugar – to sweeten, of course.
• Chocolate – I used 3 ounces of a Scharffen Berger Semi-Sweet Dark Chocolate bar {62% Cacao}.
• All-Purpose Flour – this helps stabilize the filling.
• Powdered Sugar, Milk, and Vanilla Extract – the icing is optional but heavily recommended!

How to Make Chocolate Danish

1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour, and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On a piece of parchment paper {or an ungreased baking sheet}, unroll crescent dough being sure to not separate any of the triangular pieces. Press edges together and pinches any holes back together. The dough should be almost the entire length of a half sheet pan.
3. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Sprinkle cream cheese filling with chopped chocolate. Cut 1-inch diagonal strips up each side of the dough. Fold slats of dough up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
4. Bake for 20 minutes or until filling is set and the crescent dough is golden in color. Cool before removing from the baking sheet.

Glaze

Feel free to eat your Chocolate Danish as is or add a simple glaze.

1. Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency.
2. Drizzle icing over danish. Cut into pieces and serve.

I waited about 10 minutes after glazing before cutting and serving–> I wanted the glaze to have a chance to set a little bit to keep the danish on the prettier side.

If this is of no interest to you, feel free to shovel it in immediately out of the oven. I won’t judge.

Leftover Chocolate Danish

Any leftover Chocolate Danish should be refrigerated, covered, for up to a week! This is no store-bought danish where it can sit out. No crazy preservatives here, so be sure to refrigerate.

Make-Ahead

Thankfully this chocolate danish recipe is super easy to make ahead. This is great to save you even more time! Whether you are making this the night ahead for breakfast in the morning or for dessert the next day you can follow these easy steps.

1. First, follow the directions as normal and stop before baking!
2. Make some room in your fridge because now you can take your whole baking sheet and cover with plastic wrap.
3. Keep in your refrigerator for up to two days.
4. When ready to bake, pull it out of your fridge and let the danish get to room temperature. Then bake as you normally would! Enjoy!

Freezing?

Unfortunately, this chocolate danish does not freeze well. This is because the cream cheese filling will change textures when frozen then thawed again. It becomes less of a creamy filling and more of a crumbly texture. Ew.

But if you want to make this danish recipe without the cream cheese filling you can freeze it (baked or unbaked). 

Unbaked. Prepare recipe completely up to the point of baking. Place the unbaked danish on the parchment-lined baking sheet in the freezer for a few hours until frozen. Once frozen, remove from the baking sheet and place it into an air-tight container. Return to the freezer for up to two months!

You can bake the danish straight from the freezer. Give it an extra 15-20 minutes to bake and watch closely!

Baked. Cool the danish completely then place in an air-tight container. It can last for up to two weeks in the freezer. When ready to serve, remove from the freezer and let thaw in the fridge overnight. To heat the danish up place in the oven until heated through. Store any leftovers in the fridge.

More Cheese Danish Recipes to Try!

• Cheese Danish Recipe
• Apple Cinnamon Cream Cheese Danish
• Easy Blackberry Cheese Danish
• Pumpkin Cream Cheese Danish

In case you’re wondering, this Chocolate Danish was pure HEAVEN!

Printable recipe below

Enjoy, friends!

Print

Chocolate Cream Cheese Danish

This Chocolate Cream Cheese Danish is so simple to make and looks incredible! Topped with a sugar glaze, you'll be wanting more and more!

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Cream Cheese Danish, Chocolate Danish, Cream Cheese Danish

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 237kcal

Author Lauren Brennan

Ingredients

• 1 tube crescent rolls
• 8 oz. cream cheese
• 1/2 cup granulated sugar
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla
• 2 oz. chopped semi sweet dark chocolate such as Scharffen Berger
• 1/2 cup powdered sugar
• 1 teaspoon milk

US Customary - Metric

Instructions

• Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
• Pop open crescent roll dough and unroll, leaving crescents in rectangles. On a piece of parchment paper {or an ungreased baking sheet}, unroll crescent dough being sure to not separate any of the triangular pieces. Press edges together and pinch any holes back together. Dough should be almost the entire length of a half sheet pan.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Sprinkle cream cheese filling with chopped chocolate. Cut 1 inch diagonal strips up each side of the dough. Fold slats of dough up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
• Cut into pieces and serve.

Nutrition

Calories: 237kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 120mg | Potassium: 89mg | Sugar: 22g | Vitamin A: 380IU | Calcium: 33mg | Iron: 1.1mg

The post Chocolate Cream Cheese Danish appeared first on Lauren's Latest.

Apple Danish

Today, I give you the next danish love child I’ve concocted in my mind: Cinnamon, Apple, and Cream Cheese! This Cinnamon Apple Danish Recipe is the perfect semi-fancy-semi-easy recipe for Fall. If you want a fabulous breakfast or treat, you must must must give this a try. It’s soft, sweet, slightly chewy, slightly tangy, sweet, spicy, and all-around satisfying. Delish!

Main Ingredients Needed

This Apple Danish Recipe uses simple everyday ingredients and is quick to throw together. So if you’re in a pinch and need a perfect autumn dessert or breakfast, this is your recipe. Hurry and gather these ingredients!

• Crescent Dough – the main reason why this recipe is so quick and easy is that I use the store-bought crescent dough. If that isn’t your thing, you can totally make homemade crescent dough instead.

Cinnamon Apple Filling

• Butter – to help cook and add flavor to the apples.
• Fuji Apple – you can use any type of apple you have on hand. Granny Smith is a good traditional choice.
• Cinnamon – cinnamon, and apple go so well together. Especially for fall desserts.
• Granulated Sugar – to sweeten and to make that apple cinnamon syrupy substance.

More Danish Pastries to try and love! Cheese Danish Recipe, Chocolate Cream Cheese Danish, Pumpkin Cream Cheese Danish, and Easy Blackberry Cheese Danish.

Cream Cheese Filling

• Cream Cheese – softened! Cream cheese is the perfect creamy, tangy addition to this apple danish recipe.
• Granulated Sugar – to balance out the tang and taste of the cream cheese.
• Vanilla Extract – to flavor.
• All-Purpose Flour – this stabilizes the filling a bit so it isn’t a complete melted mess.

For the Glaze

• Powdered Sugar – to sweeten!
• Heavy Cream – this dissolves the sugar to make an icing consistency.
• Vanilla Extract – to flavor the icing/glaze.

How to Make an Apple Danish

1. Preheat oven to 375 degrees.
2. In a medium nonstick skillet, melt butter over medium-low heat. Add in apples, cinnamon, and sugar. Stir and cook until tender, 10-15 minutes.
3. While apples are cooking, in a small bowl, combine cream cheese, sugar, flour, and vanilla. Set aside.
4. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. The dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. (step-by-step photos)
5. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with cooked apples.
6. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
7. Bake for 20 minutes or until filling is set and the crescent dough is golden in color. Cool at least 20 minutes before removing from baking sheet.
8. Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
9. Cut into pieces and serve.

You can eat this warm or at room temperature…if you want to wait. But, I won’t blame you if you snarf it right out of the oven. Be careful not to burn yourself!

Leftovers

Any leftovers, if any, can be sealed in an airtight container refrigerated for up to 7 days. 

Because this apple danish also has cream cheese in it you can’t let it sit out on the counter. Bacteria could grow and make you sick!

Make-Ahead

Thankfully this danish recipe is super easy to make ahead. This is great to save you even more time! Whether you are making this the night ahead for breakfast in the morning or for dessert the next day you can follow these easy steps.

1. First, follow the directions as normal and stop before baking!
2. Make some room in your fridge because now you can take your whole baking sheet and cover with plastic wrap.
3. Keep in your refrigerator for up to two days.
4. When ready to bake, pull it out of your fridge and let the danish get to room temperature. Then bake as you normally would! Enjoy!

Freezing an Apple Danish?

Unfortunately, this apple danish does not freeze well. This is because the cream cheese filling will change textures when frozen then thawed again. It becomes less of a creamy filling and more of a crumbly texture. Ew.

But if you want to make this danish recipe without the cream cheese filling you can freeze it (baked or unbaked). 

Unbaked. Prepare recipe completely up to the point of baking. Place the unbaked danish on the parchment-lined baking sheet in the freezer for a few hours until frozen. Once frozen, remove from the baking sheet and place it into an air-tight container. Return to the freezer for up to two months!

You can bake the danish straight from the freezer. Give it an extra 15-20 minutes to bake and watch closely!

Baked. Cool the danish completely then place in an air-tight container. It can last for up to two weeks in the freezer. When ready to serve, remove from the freezer and let thaw in the fridge overnight. To heat the danish up place in the oven until heated through. Store any leftovers in the fridge.

More Apple Recipes to Try!

• Buttery Apple Crisp Recipe
• Caramel Apple Cinnamon Rolls
• Buttery Apple Pie Recipe
• Salted Caramel Apple Crumble Recipe
• Apple Streusel Cake with Cream Cheese Glaze
• Apple Turnover Recipe with Caramel Sauce

Get the printable recipe below! Have a great day and enjoy!

Print

Cinnamon Apple Danish Recipe

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Course Breakfast, Dessert

Cuisine American

Keyword Apple Danish, Apple Danish Recipe, Cream Cheese Danish

Prep Time 35 minutes

Cook Time 30 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Calories 373kcal

Author Lauren's Latest

Ingredients

• 1/2 tablespoon butter
• 1 large fuji apple peeled and diced
• 1/2 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 1 tube crescent rolls
• 8 oz cream cheese softened (1 package)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour

for the glaze -

• 1 cup powdered sugar
• 4 tablespoons heavy cream plus more if needed
• splash vanilla extract

US Customary - Metric

Instructions

• Preheat oven to 375 degrees.
• In a medium nonstick skillet, melt butter over medium-low heat. Add in apples, cinnamon, and sugar. Stir and cook until tender, 10-15 minutes.
• While apples are cooking, in a small bowl, combine cream cheese, sugar, flour, and vanilla. Set aside.
• Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. The dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with cooked apples.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 20 minutes or until filling is set and the crescent dough is golden in color. Cool at least 20 minutes before removing from baking sheet.
• Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
• Cut into pieces and serve.

Nutrition

Calories: 373kcal | Carbohydrates: 49g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 323mg | Potassium: 75mg | Fiber: 1g | Sugar: 37g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Cinnamon Apple Danish Recipe appeared first on Lauren's Latest.

Moral of the story: this Pumpkin Cream Cheese Danish one of the best things to eat EVER. Sweet, creamy, cream cheesy, and carby! Everything that’s worth living for is in this sweet and tasty pastry. I guess technically this isn’t a pastry because I’m a cheater and use crescent rolls, but whatevs. I’m all about breaking the rules….especially if it means it gets on your table faster.

Pumpkin Cream Cheese Danish Recipe

If you’re in a pinch and need a perfect autumn dessert or breakfast, this is your recipe. Here’s everything you’ll need to make a perfect Pumpkin Danish:

• Crescent Dough – the main reason why this recipe is so quick and easy is that I use the store-bought crescent dough. If that isn’t your thing, you can totally make homemade crescent dough instead.
• Cream Cheese – tangy, creamy goodness!
• Pumpkin – NOT the pumpkin pie mix, just ordinary canned pumpkin.
• Granulated Sugar – to sweeten the pumpkin filling.
• Cinnamon and Nutmeg – cinnamon, and nutmeg go so well together. Especially for fall desserts.
• Vanilla – for flavor.
• All-Purpose Flour – this helps stabilize the pumpkin filling.
• Powdered Sugar and Heavy Cream – this is for the glaze that tops this danish recipe and makes it look incredible.

Love Pumpkin? Check out these other pumpkin recipes: Amazing Pumpkin Cheesecake, Pumpkin Cream Cheese Bread, Pumpkin Cream Cheese Filled Crepes, and Pumpkin Cheesecake Bars.

How to Make Pumpkin Cream Cheese Danish

1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour, and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. Lay the crescent roll rectangles together, lining them up width wise. Press edges together to even out edges and seal any holes.
3. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.
4. Bake for 15-20 minutes or until filling is set and the crescent dough is golden in color.

Glaze

Isn’t it purdy? Now you can make the glaze.

1. Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency.
2. Drizzle icing over danish. Cut into pieces and serve.

The pumpkin filling seemed to firm up the cooler it got, so you might want to wait before serving….or not. I dug right on in. Mmmm…… so so yummy

How to store leftovers

Any leftovers, if any, can be sealed in an airtight container refrigerated for up to 7 days. 

Because this pumpkin danish also has cream cheese in it, I wouldn’t recommend leaving it on the counter.

Make-Ahead

Thankfully this pumpkin cream cheese danish recipe is super easy to make ahead. This is great to save you even more time! Whether you are making this the night ahead for breakfast in the morning or for dessert the next day you can follow these easy steps.

1. First, follow the directions as normal and stop before baking!
2. Make some room in your fridge because now you can take your whole baking sheet and cover with plastic wrap.
3. Keep in your refrigerator for up to two days.
4. When ready to bake, pull it out of your fridge and let the danish get to room temperature. Then bake as you normally would! Enjoy!

More Danish Recipes to Try!

I first made this danish a few years ago just as a cheese danish. Then I added blackberries a few months later {which was amazing!} and now today I changed it again to make it all festive for fall. This recipe is super adaptable and super easy. Feel free to make whichever version you prefer, or make up your own!

• Cheese Danish Recipe
• Chocolate Cream Cheese Danish
• Cinnamon Apple Danish Recipe
• Easy Blackberry Cheese Danish

The printable recipe card is below, have a great day!

Print

Pumpkin Cream Cheese Danish

If you love cheese danish, pumpkin cream cheese danish takes it over the top for a delicious festive treat for fall.

Course Dessert

Cuisine American

Keyword Cream Cheese Danish, Pumpkin, pumpkin danish

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 servings

Calories 394kcal

Author Lauren's Latest

Ingredients

• 1 tube crescent rolls
• 6 oz cream cheese softened
• 1/2 cup pumpkin
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 2 tablespoons all purpose flour

For the glaze-

• 2/3 cup powdered sugar
• 4 tablespoons heavy cream or 1 tablespoon milk

US Customary - Metric

Instructions

• Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
• Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

Nutrition

Calories: 394kcal | Carbohydrates: 49g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 391mg | Potassium: 79mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1351IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Pumpkin Cream Cheese Danish appeared first on Lauren's Latest.

When blackberries are in season, I can’t help but bake with them! It’s sort of turned into an addiction. Last summer, I started small and made huge batches of my husband’s favorite Blackberry Syrup. Then this year, I’ve been going overboard with those adorable Individual Blackberry Pies {remember those?}, the Blackberry Yogurt Muffins I just posted, and now this easy Blackberry Cream Cheese Danish.

Blackberry Cream Cheese Danish Recipe

I originally created the Easy Cheese Danish last December which got rave reviews and is pretty simple, in and of itself. But, once I went blackberry picking and then found a miscellaneous can of crescent rolls in my fridge, I knew exactly what I wanted to make: The Ultimate Easy Cheese Danish 2.o! Here’s what you’ll need:

• Crescent Rolls – this is what I used and it worked so well! If you want to use puff pastry, feel free to!
• Cream Cheese – tangy, creamy goodness.
• Granulated Sugar – to sweeten, of course.
• Vanilla Extract – for flavor.
• All-Purpose Flour – this helps stabilize the filling.
• Fresh Blackberries – feel free to switch this out for any sort of berry!
• Powdered Sugar, Heavy Cream, and Vanilla Extract – the icing is optional but heavily recommended!

How to Make Blackberry Cream Cheese Danish

This is the exact same recipe from December, but with blackberries stuffed inside. If you weren’t around when I came out with that recipe, here’s the low-down:

1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour, and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or Silpat, lay the crescent roll rectangles together, lining them up width wise. The dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough.
3. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries.
4. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
5. Bake for 15-20 minutes or until filling is set and the crescent dough is golden in color. Cool before removing from the baking sheet. Once danish has cooled, remove to a serving platter.

Glaze

Now top it all off with a simple glaze!

Variations

And don’t feel limited to just blackberries! Try any other fruit you’d like! The possibilities are endless! Keep me posted on all the wonderful creations you come up with, cause I know you all will! Here are some of my own variations to this recipe.

• Cheese Danish Recipe
• Chocolate Cream Cheese Danish
• Cinnamon Apple Danish Recipe
• Pumpkin Cream Cheese Danish

Leftover Blackberry Cream Cheese Danish

Any leftovers, if any, can be sealed in an airtight container refrigerated for up to 7 days. 

Because this blackberry danish also has cream cheese in it you can’t let it sit out on the counter. Bacteria could grow and make you sick!

Make-Ahead

Thankfully this blackberry cream cheese danish recipe is super easy to make ahead. This is great to save you even more time! Whether you are making this the night ahead for breakfast in the morning or for dessert the next day you can follow these easy steps.

1. First, follow the directions as normal and stop before baking!
2. Make some room in your fridge because now you can take your whole baking sheet and cover with plastic wrap.
3. Keep in your refrigerator for up to two days.
4. When ready to bake, pull it out of your fridge and let the danish get to room temperature. Then bake as you normally would! Enjoy!

More Berry Recipes to Love!

• Blackberry Mint Lemonade
• Valentine’s Day Lemon & Blackberry Eclairs
• Basic New York Cheesecake with Easy Blackberry Sauce

Print

Easy Blackberry Cream Cheese Danish

Blackberry Cream Cheese Danish is an easy mouthwatering dessert to make when blackberries are in season. It's so delicious you'll want to try other fruits too!

Course Dessert

Cuisine American

Keyword blackberry cheese danish, blackberry cream cheese danish, blackberry danish

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 servings

Calories 207kcal

Author Lauren's Latest

Ingredients

• 1 tube Pillsbury crescent rolls
• 8 ounces cream cheese softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 tablespoons all purpose flour
• 1 cup fresh blackberries

for the icing-

• 1/2 cup powdered sugar
• 2 tablespoons heavy cream
• 1/8 teaspoon vanilla extract

US Customary - Metric

Instructions

• Preheat oven to 375 degrees.
• In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
• Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.Once danish has cooled, remove to serving platter.
• In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

Nutrition

Calories: 207kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 93mg | Potassium: 68mg | Fiber: 1g | Sugar: 22g | Vitamin A: 474IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg

The post Blackberry Cream Cheese Danish appeared first on Lauren's Latest.

I did a guest post on howdoesshe.com today! Come check it out and say hi! 🙂

TGIF! Gordon, the munchkin and I are house sitting for the next week or so while my brother and sister-in-law are on vacation in Hawaii! I like house sitting and all, but Hawaii would have been much more fun! My daughter LOVES it here. This house is like mecca. There are billions of toys, a huge book library, an indoor swing in her cousin’s room and Satellite TV! It’s a pretty sweet set up. Next week the pictures will be in a different kitchen! Speaking of next week, I’m going to be posting lots of super bowl friendly recipes, so look forward to that! {The super bowl is football, right? Haha….j/k}

Now, onto these pies. Let me start by saying YUM YUM YUM. These were totally awesome! Blueberry pie in general is good as is, great with vanilla ice cream but even better with a lemon cream cheese dip! Who would have thought to make a handheld pie and then dip it into something divine? Well, I sure did the other day….while I was at the gym……on the treadmill…..at 6 a.m.! I promptly went home and made these for breakfast…..umm…..no comment.

I’ve eaten pie for breakfast several times that I can recall, so I don’t really feel ALL that bad for making and eating these. Plus I did just get back from the gym, so that makes up for it, right? Anyways, I am a true believer of blueberries pairing perfectly with lemons. It is a match made in heaven. For ever and ever. And, I love lemon. Really really love lemon. It comes from my Mom. If we were given the choice between chocolate cake and lemon cake, we’d choose the lemon. Every time. Except when I’m pregnant, but that’s a different story. Well, there wasn’t enough lemon in the blueberry filling, so it was only obvious to make some sort of sugar-lemon topping……and lemon dip.

Ohhhhh the dip. Be still my heart. I practically ate it with a spoon before the pies were done baking. It’s like a lemon cheesecake without the eggs. Yum. Tangy and sweet–a perfect combo with the blueberry pie. The buttery flaky juiciness of the slightly warm pie with the cold, creamy tart and sweet dip. It basically made my mouth sing. It was awesome and I proceeded to eat vast amounts. Then, {lucky for me and my backside} my husband came home from work because he forgot something.

“Honey, take these back to work with you!”.

“Okay.”

And then they were gone.

He takes a lot of treats to work with him, because I eat everything in front of my face. It’s a problem. If you’ve been following my blog, then you know what I’m talking about. Moral of the story: these are really good and I have a hard time with self control. The end.

Have a great weekend, folks! Find me on Twitter or Facebook if you want to know what we’re up to!

More Lemon Blueberry Recipes to Try!

• Lemon Blueberry Coffee Cake
• Lemon Blueberry Cheesecake
• Lemon Blueberry Bars
• Blueberry Cinnamon Rolls
• Bakery-Style Blueberry Muffins (easy!)

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Blueberry Hand Pies with Lemon Cream Cheese Dip

These Blueberry Hand Pies are delicious on their own but really over the top when you dip them in lemon cream cheese dip!

Course Breakfast

Cuisine American

Keyword blueberry hand pies

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 12 pies

Calories 272kcal

Author Lauren's Latest

Ingredients

• 2 9 inch pre-rolled pie crusts 15 oz. package
• 1/2 pint blueberries 6 oz.
• 2 tablespoons granulated sugar
• 1 tablespoon flour
• 2 teaspoons lemon juice about 1/2 lemon, juiced
• water for sealing pie edges together

For the topping:

• 1 tablespoon granulated sugar
• 2 teaspoons lemon zest

For the Lemon Cream Cheese Dip:

• 8 oz cream cheese softened
• 3/4 cup powdered sugar sifted
• zest of 1 lemon 1/2 tablespoon
• 2 teaspoons lemon juice
• splash vanilla extract

US Customary - Metric

Instructions

• Preheat oven to 450 degrees. Lightly grease baking sheet with non stick cooking spray. Set aside.
• Remove pre-rolled pie crusts from fridge and let come to room temperature for about 10 minutes. In a small bowl, coat blueberries in flour, sugar and lemon juice. Set aside.
• In a different small bowl, stir sugar and lemon zest together to create the pie topping. Set aside.
• Unroll pie crusts onto lightly floured surface. Using a biscuit cutter or a glass, cut out circles. {I used a glass that was about 2 1/2 inches in diameter--you can decide how big or small you want these to be.}
• Take 1 circle of dough and brush half the circle lightly with water. Spoon 1 tablespoon of blueberries into center of dough and fold dough over filling, pressing to seal edges. {I found it easier to bring the dough around the filling, seal it in the center and to one side, then pick it up with the open end facing up and pinching the rest to seal.} Once it's sealed, press edges down with a fork to ensure their seal.
• Brush the top of the pie with more water and sprinkle top with sugar and lemon zest mixture. {The topping mixture is slightly damp because of the oils in the zest and is hard to sprinkle evenly-I found it easier to just sprinkle and then rub a little bit of the topping onto the pie}. Place on prepared baking sheet and cut a small slit in the top. Repeat with remaining ingredients.
• Bake 10-12 minutes or until edges are golden brown and blueberry juices have started to show. Remove from baking pan immediately onto cooling rack.For the Lemon Cream Cheese Dip, whip all ingredients together until smooth and well incorporated. Spoon into serving bowl with Blueberry Pies around.

Nutrition

Calories: 272kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 197mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

The post Blueberry Hand Pies appeared first on Lauren's Latest.