Preheat the oven to 350.
Ingredients:
3 cans of croissant rolls (Pillsbury or off brands work)
1 1/2 lbs. Canned apricot halves
1 Large Box of vanilla pudding mix
1/2 teaspoon of ground Nutmeg
1 egg
Start by prepping the vanilla pudding in a bowel following the directions for pie filling mixing in the Nutmeg. Chill in the fridge following package directions. On a greased plastic cutting board (or something similar) unroll a pair of dough triangles into a elongate rectangle that can then be cut into 2 squares. These should be about 2.5 to 3 inches on each side.
Place a dab of the finished pudding in the middle of each square with an apricot half face down on top of it. Then take Opposite corners of the dough and pinch them over the top of the apricot and pudding stack. When your done you should have what looks like little pyramid shaped dough with slightly open corners. Beat the egg in a bowl and brush it lightly over each of the danishes (this will make them nice and crispy golden when cooked).
Place these on a greased baking sheet in the oven for 15 minutes or until golden brown. Viola! Deliciousness awaits you after letting them cool for a few minutes. I actually took the time to cook these in advance and then chilled them overnight in the fridge. Just make sure they warm up a little before serving the next day.
This picture was all I was able to find from this Thanksgiving to give everyone an idea of what the finished Danish Pastries looked like (they are on the baking sheet in the foreground). I hope people enjoy this idea for a cheap way to use up canned fruit and make an amazing recipe at the same time. If anyone tries this out for themselves let me know how they turn out.
