2 pkgs. (3 oz. each) cream cheese (softened)
3 tbsp. strawberry preserves
1/4 c. firm butter
2 c. Bisquick
1/3 c. milk
Extra strawberry preserves
Glaze:
1/2 cup powdered sugar
2 or 3 tsp. milk
3 tbsp. strawberry preserves
1/4 c. firm butter
2 c. Bisquick
1/3 c. milk
Extra strawberry preserves
Glaze:
1/2 cup powdered sugar
2 or 3 tsp. milk
Mix cream cheese and preserves; set aside.
Cut butter into Bisquick until mixture looks like small peas. Stir in milk until dough forms. Turn dough onto surface dusted with Bisquick. Roll in Bisquick to coat. Shape into ball, knead ten times. Roll dough into a 9x13 inch rectangle. Fold in half. Gently transfer dough to ungreased cookie sheet; unfold. Spoon cream cheese mixture lengthwise down center third of rectangle. Make 2 1/2 inch cuts at 1 inch intervals on long sides of rectangle. Fold strips over cream cheese filling, overlapping about 3/4 inch. Bake at 400 degrees for 12 minutes or until golden brown. Cool 15 minutes. Spoon additional preserves down center of danish, if desired. Drizzle with glaze.
GLAZE:
Mix 1/2 cup powdered sugar and 2 or 3 tsp. milk until smooth.
(I also make a raspberry danish just like this, but with raspberry preserves and without the cream cheese. They are both wonderful and appear to be hard to make, but are actually easy!)
(I also make a raspberry danish just like this, but with raspberry preserves and without the cream cheese. They are both wonderful and appear to be hard to make, but are actually easy!)
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