Prune-Filled Danish Recipe
No one can eat just one is my claim for this recipe of Prune-filled Danish. This Prune-filled Danish is a perfect Breakfast. Stock up on more and more Fruits as you will want to make this Prune-filled Danish time and again. I am certain that you will be hooked to my favorite Prune-filled Danish recipe in minutes. Try it now.
Ingredients
1 package (12 ounces) pitted prunes, halved
1 cup water
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (15 ounces) coconut-pecan frosting, divided
2 tablespoons butter or margarine, melted, divided
1/2 cup confectioners' sugar
Directions
In a saucepan, bring prunes and water to a boil.
Cover; remove from the heat and let stand 10 minutes.
Drain, reserving juice.
Unroll one tube of rolls and pat into the bottom of a greased 13-in.x 9-in.x 2-in.baking pan.
Spread with half of the frosting.
Cover with prunes.
Mix 1 tablespoon butter and 1 tablespoon reserved prune juice; drizzle over prunes.
Roll out remaining rolls into a 13-in.x 9-in.rectangle.
Place over prunes.
Combine remaining frosting and butter'with 1 tablespoon prune juice.
Carefully spread over dough.
Bake at 375° for 25-30 minutes or until golden brown.
Cool for 10 minutes.
Mix confectioners' sugar with 1 to 2 tablespoons prune juice; drizzle over cake.(Discard remainingiprune juice.)
Cover; remove from the heat and let stand 10 minutes.
Drain, reserving juice.
Unroll one tube of rolls and pat into the bottom of a greased 13-in.x 9-in.x 2-in.baking pan.
Spread with half of the frosting.
Cover with prunes.
Mix 1 tablespoon butter and 1 tablespoon reserved prune juice; drizzle over prunes.
Roll out remaining rolls into a 13-in.x 9-in.rectangle.
Place over prunes.
Combine remaining frosting and butter'with 1 tablespoon prune juice.
Carefully spread over dough.
Bake at 375° for 25-30 minutes or until golden brown.
Cool for 10 minutes.
Mix confectioners' sugar with 1 to 2 tablespoons prune juice; drizzle over cake.(Discard remainingiprune juice.)
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