I always make sure the edges of the dough are pressed together.

Marilyn 

-----Original Message-----
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, April 11, 2018 7:59 PM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] CREAM CHEESE DANISH



Teresa Sanchez sent from my iPhone
Hello, I have a question about this recipe when laying the croissant rolls on 
bottom and how they are already cut to form the rules and then you put the 
mixture on top then another crescent rolls on top when baking, Doesn't the 
mixture seep out?
> On Apr 9, 2018, at 5:24 PM, Gerry Leary via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Do you use pre-cooked croissant rolls or frozen ones?
> 
> Sent from my iPhone this time 
> 
> On Apr 9, 2018, at 10:52 AM, Marilyn Pennington via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> CREAM CHEESE DANISH  
> 
> Desserts
> 
> 2 pkgs. crescent rolls
> 
> 2 (8 oz.) pkgs. cream cheese, softened
> 
> 3/4 c. sugar
> 
> 3 tsp. lemon juice
> 
> 1 tsp. vanilla
> 
> 1 egg yolk (save white for top)
> 
> 
> 
> Line bottom of 9"x13" pan with 1 package crescent rolls. Mix all ingredients
> together, spread over rolls. Lay other package of rolls on top. Mix egg
> white
> 
> with 1/3 cup sugar. Spread over top. Sprinkle with cinnamon. Bake at 350
> degrees for approximately 25 minutes.
> 
> 
> 
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