Cream Cheese Danish contains a delicious cream cheese filling enclosed in flaky crescent bread.
Easy to make with crescent roll dough, cream cheese and a few additional ingredients.
Tastes like it came from a bakery.
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Delighted to share the ingredients I purchased and used to make this delicious recipe.
THE INGREDIENTS
Use Crescent Rolls and/or Crescent Dough Sheet.
The cream cheese filling is made with two 8-ounce packages of cream cheese, sour cream, pure vanilla extract, 1/2 lemon, and granulated white sugar.
One beaten egg (white and yolk) brushed over the crescent roll.
will help it turn golden brown crust while baking.
WHAT IS CONFECTIONERS SUGAR?
Confectioners Sugar is a fine, powdered sugar with a very smooth texture. It’s a combination of pure cane sugar and cornstarch.
I’ve seen several food bloggers write it as confectioner’s sugar.
However, confectioners sugar is written on the packaging and that’s the spelling I use.
INGREDIENTS FOR THE GLAZE
The glaze is made with a confectioners sugar and a little whole milk.
HELPFUL BAKING TIPS
First, line baking pan with parchment paper.
There is enough cream cheese filling two make two Cream Cheese Danishes.
For the first Danish, arrange the crescent roll sheet (8 ounce can) side by side in the pan lined with parchment paper.
Pinch sheets together to form one solid layer.
Spoon cream cheese filling down the center.
Pull right side of crescent roll sheet over the cream cheese filling.
Pull left side of crescent roll sheet over center to form a solid roll.
Press edges together with tip of fork.
Brush one beaten egg (white and yolk) over the crescent roll to help it develop a beautiful brown crust while baking.
BAKE IN PREHEATED OVEN
Bake in 350 preheated oven 20 to 30 minutes. Baking times will vary because oven temperatures vary. Watch closely to prevent burning.
DRIZZLE WITH THE GLAZE
Completely cool Cream Cheese Danish before drizzling glaze over the top.
Although Cream Cheese Danish tastes good warm, it tastes MUCH BETTER after 24 hours in the fridge.
ENJOY!
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Cream Cheese Danish
Ingredients
Cream Cheese Danish
- 2 cans (8 ounces) refrigerated crescent roll sheet Or use two cans (12 ounces) crescent rolls.
- 2 packages (8 ounces each) cream cheese, softened I used full fat cream cheese.
- 1/2 cup granulated white sugar Plus two tablespoons if more sweetness is preferred.
- 3 tablespoons fresh lemon juice, divided Juice from 1/2 lemon.
- 1 teaspoon pure vanilla extract
- 2 tablespoons sour cream
Glaze
- 1 cup confectioner's sugar
- 2 tablespoons whole milk Or use 2% milk (icing will be thin).
Instructions
Cream Cheese Danish
- Preheat oven to 350 degrees.
- Layer 9x13 baking pan with parchment paper. Or use an ungreased pan without parchment paper.
- Line bottom of baking pan with crescent roll sheet (8 ounce can). Pinch seams together to form a solid layer. Set aside.
- In a large bowl, combine softened cream cheese (2 8-ounce packages), 1/2 cup of granulated white sugar, 2 teaspoons fresh lemon juice, vanilla extract, and sour cream. Stir until thoroughly combined.
- Taste a sample. If desired add two tablespoons of granulated white sugar and 1 tablespoon of lemon juice. Stir until well combined. Taste again. Repeat until satisfied with the taste. If drizzling with sweet glaze, use only 1/2 cup of sugar.
- Spread 1/2 of filling in center of one crescent roll sheet. Gently fold right side over center. Gently fold left side over center. Pinch edges together with ends of a fork.
- Brush top with beaten egg (both white and yolk).
- Repeat the above instructions for the second Cream Cheese Danish.
- Bake in preheated oven 20 to 30 minutes. Baking times will vary because oven temperatures vary. Watch closely to prevent burning.
- Allow Cream Cheese Danish to cool completely before drizzling with glaze.
Glaze
- In a small bowl, stir together confectioners sugar and milk until well combined.
- Drizzle glaze over cooled Cream Cheese Danish.
- Slice and serve. Delicious warm. Tastes MUCH BETTER after 24 hours in the fridge. warm or cold.
- STORAGE TIP: Place cooled Cream Cheese Danish in a container large enough to hold it. Seal tightly with a lid or foil. Danish will taste MUCH better after 24 hours in the fridge.
- Makes about 8 servings per Cream Cheese Danish. Since this recipe makes two, total is about 16 servings.
