Cheese Danish Pie Crust Squares |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 7 |
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My mom used to make cinnamon rolls with pie crust scraps, which gave me the idea for making these danishes. It is a great way to use leftover dough and enjoy the taste of a cheese danish without having to make a whole batch. These danishes are a wonderful treat to have with your coffee in the morning! I make them with my gluten free pie crust recipe (Bette Hagman’s Four Flour Pastry (Gluten Free Pie Crust)), so I do not know how they would taste on a regular wheat flour crust, but I'm sure they would still be tasty! I like to make half the batch with chocolate chips and the other half with raspberry jam (put this on top of the cream cheese mixture before baking). I had trouble naming this one, so I would love to hear ideas for a tasty and descriptive name! Ingredients:
1/4 cup leftover pie dough |
2 tablespoons cream cheese (1 oz) |
5 tablespoons powdered sugar |
7 semi-sweet chocolate chips |
Directions:
1. Roll out your extra pie crust about 1/4 inch thick and cut into 6 squares. Take the scrap dough from that and shape into a 7th square (this one won't look as nice, but will be just as tasty!). Press down in the middle of your squares to make a small circular indention.
2. In a small bowl mix cream cheese and powdered sugar together with a fork until it has the consistancy of icing. Scoop a small amount in the center of each square (about 1/2-1 tsp). Bake for 20 minutes at 350 degrees (you can put it right in with your pie).
3. Let cool for a few minutes, then pop a chocolate chip in the center of the gooey cream cheese. Sprinkle powdered sugar on top for the final touch.
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