With only four ingredients these easy lemon Danishes are a great last minute brunch treat or dessert.
Even though citrus fruits are usually a winter crop something about lemon screams spring to me. I’m not sure if it’s the sharp tangy flavor or the brilliant yellow color but lemon desserts are a must have when the weather warms.
If you are a cook everything from scratch cook these aren’t the recipe for you. I do make, I’d say, 90 percent of what we eat from scratch but I like to have a few recipes like this in my hip pocket for the days when I just don’t want to spend all day in the kitchen.
A bonus of this recipe is the kidlets in your life can make these with minimal supervision. You may need to man the can opener and the oven depending on their ages and your level of comfort.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 cans crescent rolls
- 1 can lemon pie filling
- 2 tablespoons butter, melted
- 1/4 cup sugar
- Preheat oven to 350
- Form the crescent roll dough into eight rectangles, pinching seams well to seal
- Brush with butter and sprinkle about a teaspoon of sugar on each rectangle
- Roll up jelly roll style
- Coil the log of dough into a snail like shape
- Gently flatten the shape and stretch slightly leaving a small lip on the outer edge of the Danish
- Place on the cookie sheet
- Repeat until all the Danishes are formed
- Add two to three Tablespoons of the pie filling to each
- Bake for 15 to 20 minutes or until crust is golden
- Let the Danishes cool for a few minutes before eating
Recipe adapted from The Country Cook
What are some of your favorite quick and easy recipes for spring?
Be sure to link up your favorite family friendly spring posts below.