Cheese Danish
Easy cheese Danish made with crescent roll dough and a sweet cream cheese filling. Only 5 ingredients and 10 minutes of prep for a bakery-style breakfast treat.
YIELD
12 danishesPREP
10 minCOOK
30 minREADY
1 hrsBakery-style cheese Danish without the bakery effort. Two cans of crescent roll dough sandwich a luscious cream cheese filling sweetened with sugar and vanilla, then get brushed with egg whites for a golden, glossy finish.
The whole thing comes together in about 10 minutes of active work. Press, spread, layer, brush, bake. That’s it.
Slice into squares and dust with powdered sugar, drizzle with a quick glaze, or go all out with chocolate and fresh fruit on top.
Kitchen Tips
- Soften the cream cheese fully before mixing. Cold cream cheese stays lumpy and won’t spread evenly over the dough.
- Press the seams of the crescent rolls together firmly on the bottom layer so the cream cheese filling doesn’t leak through during baking.
- Let it cool before slicing. The filling is molten right out of the oven and needs time to set up so it holds its shape in each piece.
- Make it the night before a brunch and reheat gently in the oven for 5 minutes. It tastes just as good the next day.
Ingredients
Directions
Line bottom of 9 x 13 inch pan by pressing together one package of crescent rolls.
Mix together, cream cheese, sugar, yolks, and vanilla.
Spread over dough.
Top with remaining package of crescent rolls.
Whisk egg whites and brush over the tops.
Bake at 350℉ (180℃) for 30 minutes.
Optional: when cool, top with sifted powdered sugar, powdered sugar glaze, or chocolate glaze, or fruit and whipped cream.
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