"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pineapple and Cream Cheese Danish, by Julie Harris, is from Chosun Cuisine,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Roll one can crescent rolls in bottom of 9x13 inch pan, pinching seams together. (Seamless crescent rolls are available in most stores and make this step easier!) Mix remaining ingredients with mixer until smooth. Pour over crescent rolls in bottom of pan. Top with second can of rolls. Bake at 375ºF for about 30 minutes or until brown. Let cool before cutting.
This recipe became a favorite of mine, given to me by my friend Marti, while we were stationed in Hawaii. It is very easy and quick to put together. You can make it the night before and leave it in the refrigerator and just take it out and bake the next morning. Hope you enjoy it!
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