The Bake-Off is Coming: PB+J Breakfast Danish

PB+J Danish

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event! 

I love peanut butter. I love jelly. But especially, I love danish. This pastry brings all three together in a perfect breakfastly matrimony. And it's dreamed up by a fellow Jersey girl: Julie Paolella of Galloway, New Jersey!

PB+J Breakfast Danish

Prep Time: 30 Min Total Time: 1 Hr 15 Min Makes: 8 servings


  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup Jif® Creamy Peanut Butter
  • 1 teaspoon vanilla
  • 1 egg, separated
  • 1 can Pillsbury® Grands! Flaky Layers refrigerated Butter Tastin' biscuits
  • 1/3 cup Smucker’s Seedless Strawberry Jam


  1. Heat oven to 350°F. Line 15x10-inch pan with sides with parchment paper.
  2. In medium bowl, beat cream cheese, sugar, peanut butter, vanilla and egg yolk with electric mixer on medium speed 1 minute or until fluffy, scraping sides of bowl if necessary; set aside.
  3. Arrange biscuits in 2 rows of 4 biscuits in center of pan, with sides of biscuits just touching. Press or roll biscuits to 14x9-inch rectangle. Spread cream cheese mixture over dough to within 1/2 inch of edges. Using parchment paper, bring long sides of dough over filling, overlapping slightly in center. With fork, lightly beat egg white; brush over top and sides of dough.
  4. Bake 25 to 35 minutes or until golden brown. Cool 10 minutes. Spoon and spread jam down center of pastry. Carefully remove to serving plate. Serve warm.