The easiest cheese danish ever that is a guaranteed hit!Ingredients
- 2 cans refrigerated crescent rolls, such as Pillsbury
- 2 8-ounce packages cream cheese
- ¾ cup granulated white sugar, plus more for sprinkling
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons fresh lemon juice
- 2 teaspoons sour cream
- 1 egg
- 1 egg white, for brushing
Glaze
- 1 cup powdered sugar
- 2-4 teaspoons milk (adjust based on desired consistency)
- 1 tablespoon butter, softened
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Spray a 13 x 9-inch baking pan with cooking spray.
- Lay one package of crescent rolls in a flat layer on the bottom of the pan. Pinch the openings together so they are almost sealed. It’s ok if they are not sealed completely.
- Using an electric mixer, beat the cream cheese, sugar, vanilla, lemon juice, sour cream and egg together until smooth.
- Pour cream cheese mixture on top of first layer of crescent rolls. Spread mixture evenly over crescent roll bottom.
- Lay the second package of crescent rolls on top of the cream cheese mixture.
- Brush the top with egg white and sprinkle with sugar.
- Bake for 20-25 minutes until golden.
- Meanwhile, make the glaze. Combine powdered sugar, milk, butter and vanilla and mix well until smooth. Place in a ziplock bag and snip a small hole at the end of the bag.
- Cool danish and drizzle with glaze.