Description
This Easy Cream Cheese Danish is a delicious, flaky, semi-homemade breakfast recipe made with canned crescent rolls, vanilla, cream cheese, and sugar!
Ingredients
Units
Scale
For the danish
- 2 cans (228 g each) ready to use refrigerated crescent rolls
- 2 8-ounce (226 g each) packages cream cheese
- 1 cup (200 g) sugar
- 1 teaspoon (5 mL) vanilla extract
- 1 egg (45 mL)
- 1 egg white (30 mL)
For the glaze
- 1 cup (130 g) powdered sugar
- 3 tablespoons (45 mL) milk
- 1 teaspoon (5 mL) vanilla extract
Instructions
- Preheat oven to 350º degrees.
- Prepare a 9x13 baking dish with non-stick cooking spray (I use butter-flavored).
- In a medium mixing bowl, add the cream cheese, sugar, vanilla, and 1 whole egg. Beat with a hand mixer until smooth. Set aside.
- Unroll one can of crescent rolls and lay in the bottom of the pan (stretch if necessary to cover the bottom). Pinch the seams together if needed.
- Spread the cream cheese filling over the crescent rolls evenly.
- Unfold and lay the second pack of crescent rolls on top of the cheese mixture
- Brush with egg wash.
- Place the danish in the oven and bake for 30-35 minutes until the top is golden brown.
- Remove from the oven and allow it to cool for at least 20 minutes.
- While the danish is cooling, whisk together the powdered sugar, milk and vanilla for the glaze in a small bowl. Whisk until completely smooth.
- Pour and spread the glaze over the cooled cheese danish.
Notes
- Be sure the cream cheese is at room temperature but the crescent rolls are cold! If the crescent rolls get warm, they get sticky and difficult to handle.
- If you choose to use the crescent sheets, use a knife to cut slits in the dough so the cream cheese mixture can bubble up. If using the already perforated sheets, you an also open up some of the perforations more so the cream cheese mixture can seep up through the holes!
- Don't skip the cooling step! The cream cheese filling is a little like cheesecake - it needs to set up before you eat it!
- Wait and add the glaze after the cream cheese filled pastry cools - otherwise it will melt and run into the cracks!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American / Danish
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