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    You are in: Home / Recipes / Lemon Crescent Cream Cheese Danish Recipe
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    Lemon Crescent Cream Cheese Danish

    Average Rating:

    3 Total Reviews

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    • on December 21, 2009

      Yum yum yum!! I also used homemade lemon curd on this one as I have never heard of or seen lemon jam. It is kinda hard to roll out the top part of the dough, but even if you have some of the lemon filling showing, no lets people know there is a surprise inside! I'm sure you could just do this with the cream cheese mixture as well an no lemon stuff. The possibilies are endless!

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    • on April 11, 2009

      I've made this twice now, once for Easter morning and once for a women's brunch. Both times it was delightful and ever so easy! I have used lemon curd once, and seedless raspberry jam the net time. My family actually prefers the contrast of sweet raspberry/sour lemon cream cheese, but the lemon curd version is delicious, too. I also like to top it with sliced almonds. Thanks, Kittencal!

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    • on August 07, 2006

      This was a nice twist on the usual crescent cream cheese recipe...I used lemon curd instead of lemon jam, and I think next time, I'd use more lemon juice, because while you could taste the lemon, it was more of an after-thought, than a primary flavor.

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    Nutritional Facts for Lemon Crescent Cream Cheese Danish

    Serving Size: 1 (1369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 241.2
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 5.7 g
    Cholesterol 45.7 mg
    Sodium 195.2 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 1.2 g
    Sugars 13.1 g
    Protein 5.0 g


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