Smooth, rich, homemade lemon curd is nestled in the center of buttery crescent dough and then baked until golden brown. These Lemon Curd Crescent Danish are so easy to bake up and make for a bakery-quality dessert at home.
8ouncesCrescent Roll Dough (one tube). Use XL Crescent dough tube for large danish.
8tablespoonslemon curd
Icing
1cuppowdered sugar
1½tablespoonsmilk
Instructions
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Unwrap the crescent dough log. Slice log into 8 separate discs.
Gently stretch dough discs, and form a slight depression in the center for the lemon curd to sit. Fill each depression with 1 tablespoon of lemon curd.
Bake for 11-13 minutes. Crescents will be golden brown, firm to the touch, and not doughy feeling.
Notes
Nutritional values may vary and are meant to be a guide.