A light and flaky danish pastry, filled with sweet cheese and drizzled with icing. This easy Cream Cheese Danish recipe is made with crescent roll dough right at home.
Cheese is one of them foods that I would probably never been able to give up. It is just so versatile and delicious in meals and desserts. In fact, I probably fail on my diets more often than not because I just cannot part with cheese.
Cream cheese is one of my favorite subtle cheeses because it can easily be enjoyed in a sweet or savory dish.
Whenever I visit our local bakery I can never leave without a cream cheese danish. The only issue with that is I hate waiting in line forever (and a day), so I decided I would make them at home!
8 ounces crescent rolls XL Grands! Crescents work best because they are a larger size.
4 ounces cream cheese softened to room temperature
¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 tablespoon butter melted
1 tablespoon brown sugar
1 cup powdered sugar
1 ½ tablespoons milk or water
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Add room temperature cream cheese, lemon juice, vanilla extract, and white sugar to a mixing bowl, and whip until light and fluffy; set aside.
Add powdered sugar and milk/water to a small bowl and whisk; set aside to thicken. (optional and only if you want iced Danish).
On a cutting board, unwrap your crescent dough tube and slice the dough into 8 equal discs.
Add each disk to your baking sheet. Stretch out each portion to create a larger disc and create a depression in the center for the filling.
Add the melted butter and brown sugar to a small dish, and mix. Brush each dough circle with the melted butter/sugar mixture.
Fill each crescent center with a healthy dollop of cream cheese and spread neatly using the back of a clean spoon.
Bake for 15 minutes at 350°F. Crescents will be golden brown, and feel slightly firm to the touch.
Cool for 10 minutes before swizling icing onto each Danish (optional).