Cream Cheese Danish contains a delicious cream cheese filling enclosed in flaky crescent bread.
Tastes like it came from a bakery.
Easy to make with crescent roll dough, cream cheese and a few additional ingredients.
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Delighted to share the ingredients I purchased and used to make this delicious recipe.
Use Crescent Rolls and/or Crescent Dough Sheet. The cream cheese filling is enough for two cans.
Cream Cheese Filling Ingredients: 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) to brush crescent roll. This will help it develop a beautiful 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. Only two ingredients.
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.
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.