Cranberry-Cheese Danish
Perfect for the morning after Thanksgiving.
2 (10.1-ounce) tubes big crescent rolls
1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (plus more) powdered sugar
3 1/2 tablespoons cornstarch, divided
1 large egg, separated
1/2 cup large-curd cottage cheese
1 cup drained cranberry sauce
Preheat oven to 375 F. Line 12x18x1-inch baking sheet with parchment
paper.
Unroll both tubes of dough; arrange side by side in pan (some of dough may
hang over 1 long edge). Press to seal all seams to form 1 large piece and
cover pan bottom. Beat cream cheese, 1/2 cup sugar, 21/2 tablespoons
cornstarch, and egg yolk in medium bowl to blend. Mix in cottage cheese.
Mix
cranberry sauce and remaining 1 tablespoon cornstarch in small bowl until
cornstarch dissolves.
Spread cheese filling lengthwise over left half of dough, leaving 1-inch
plain dough border on top, bottom, and left edges. Top cheese with
cranberry
filling. Using parchment as aid, fold plain dough over, enclosing filling;
peel back paper. Seal dough edges. Cut several diagonal slits in top of
dough. Beat egg white until frothy; brush over top. Bake until cooked
through, about 35 minutes. Dust with more sugar and cool. Serve warm or at
room temperature.
Makes 8 to 10 servings.
Bon Appetit
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