I always serve this nut and danish with a cup of tea in the afternoon whenever I invite my friends over for a talk. My friends always come over to bring their sons so they could play with twins. While they play, the adults have their usual conversations that is perfect with something to eat.
Our friends over at Mr. Food have this to say about this recipe:
“Want to impress last minute company with some hot-out-of-the-oven homebaked treats? Our Nut and Cinnamon Danish bake up in no time and are made with easy refrigerated biscuits and a few basics.”
My husband loves these little beauties too. Every morning, if there were extras that we weren’t able to eat, he would bring them to work. He loves eating something while driving. The leftovers, I keep in a foil and refrigerate them. Just warm them up the next day and they still taste really good.
Ingredients
1/4 cup chopped Fisher walnuts
2 tablespoons Domino light brown sugar
1/2 teaspoon McCormick ground cinnamon
1 (17.3-ounce) package Pillsbury buttermilk biscuits (8 biscuits)
4 ounces Philadelphia cream cheese, softened
1 Eggland’s egg
2 tablespoons Domino granulated sugar
Instructions
Preheat oven to 375 degrees F. Coat 16 muffin cups with cooking spray.
In a small bowl, combine walnuts, brown sugar, and cinnamon; mix well and set aside.
Separate each biscuit in half by gently pulling apart. Place each biscuit half in a muffin cup and press against bottom and sides to form a crust.
In a medium bowl, beat cream cheese, egg, and granulated sugar until smooth. Evenly spoon into crusts and sprinkle evenly with nut mixture.
Bake 10 to 12 minutes, or until edges are golden. Allow to cool slightly then serve warm.
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Quick Tip: You can use any type of nuts, if you want.
Thanks again to Mr. Food for this amazing recipe.
