Candy Corn Lemon Danish
These easy and delicious danish pastries can be decorated with any color sprinkles to match the season, holiday or theme
Ingredients
Danish
- 1 tube crescent roll dough or 1 crescent dough sheet
- 4 oz. lemon curd
- 4 oz. cream cheese softened {I like to use the whipped style cream cheese}
- 3 Tablespoons sugar
Icing
- 1-3 Tablespoons milk
- 1/2 cup powdered sugar
- red and yellow food coloring {or orange if you have it}
- candy corn and candy corn colored nonpareils for decorating optional
Instructions
Danish
- Remove dough from can but do not unroll. Cut into 8-10 slices and place slices on a parchment paper lined pan.
- Using your fingers make an indentation in the center of the dough slices.
- Mix cream cheese with sugar and divide evenly among the slices, spreading in the center pocket with the back of a spoon.
- Top with lemon curd. Bake at 350 degrees for 12-15 minutes or until dough is cooked through and golden.
- While danish is hot, carefully sprinkle with nonpareils.
- After pastry cools drizzle with icing and top with a piece of candy corn. These will stay fresh for 4-5 days or refrigerate for up to a week and reheat in a low oven or microwave.
Icing
- Add enough milk to powdered sugar until you get the consistency you want, thin enough to drizzle, but thick enough not to run off. Add red and yellow food coloring, stirring until you get a nice orange color. Refrigerate any leftover icing to refresh danish if desired.