Apricot-Ginger Cheese Danish

Prep Time:20 Mins | Total Time:45 Mins | Makes:4 Danish

An impressive breakfast Danish with double toppings -- spicy-apricot and cream cheese.

1 can (8 crescents) Pillsbury* Crescents

¼ cup (50 mL) apricot preserves

½ tsp (2 mL) finely chopped crystallized ginger

¼ cup (50 mL) cream cheese, softened

1 tbsp (15 mL) sugar

1 ½ tsp (7 mL) all-purpose flour

¼ tsp (1 mL) vanilla

1 egg

1 tbsp (15 mL) water

¼ cup (50 mL) sliced almonds

Heat oven to 375°F. Remove crescent dough from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in centre of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.
In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.
Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.
In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.