I'm picturing a weekend with company coming - but not those crazy gluten-free relatives of mine - giving this recipe a try. It sounds like it'd be something like Toaster Strudel, but let's hope better, or we might as well buy Toaster Strudel.

Raspberry Breakfast Danish
2 cans Crescent Rolls (Poppin' Fresh kind)
1 jar Raspberry Preserves

Frosting - sifted powdered sugar thinned with half-and-half or something to drizzling consistency

Flatten one package of crescent rolls in a circle on a parchment lined cookie sheet. Top with raspberry preserves. Top with second package of crescent rolls. Pinch edges together. Bake for 25 minutes at 350 degrees. Drizzle with frosting.

But you know what, I think I'm going to try it with fully baked croissant rolls. Split'em, mash 'em flat. Heat long enough for the raspberry jam to get melty, then drizzle with the icing. If that doesn't work I'm going to drown 'em in egg/milk and call it bread pudding. Of course, I'll need to give it a trial run some time just for quality-control purposes.

This next one is easier than it might sound in the reading. It's a base of a rich crust with a puffed baked-on top. It doesn't resemble what we think of as Danish pastry, it's more of something you'd serve with coffee.

Danish Puff

1/2 cup butter, softened
1 cup flour
2 Tbsp water
1 cup water
1/2 cup butter
1 tsp vanilla
1 cup flour
1 cup water
2 eggs
1 1/2 cups powdered sugar
1 tsp vanilla
2 Tbsp melted butter
1 - 2 Tbsp water
Chopped nuts

Work 1/2 cup butter and 1 cup flour with a fork. Mix in 2 Tbsp water and make into a ball. Cut ball in half and roll each into a cylinder shape. Flatten each into a 3 by 12 inch rectangle on a cookie sheet. In a sauce pan bring 1 cup water, 1/2 cup butter, and 1 tsp vanilla to a boil. Remove from heat and add 1 cup flour, stirring briskly with a wooden spoon. Add eggs one at a time, beating after each. Place half of the batter on one of the flattened rectangles in dollops by spoonful. Bake for 1 hour at 350 degrees. Cool on a rack. Make icing by mixing together powdered sugar, vanilla, melted butter, and 1 to 2 Tbsp water. Spread on the pastry and sprinkle with chopped nuts.