Indulge in the delicate layers of buttery crescent rolls and creamy richness with this Cream Cheese Danish recipe. Perfectly flaky on the outside, yet irresistibly soft on the inside, this pastry showcases a harmonious blend of tangy cream cheese filling and sweet glaze. Whether you're looking to elevate your breakfast spread or impress guests at brunch, this Danish promises a delightful treat for all.
Prep time: 10 minutes
Bake Time: 40 Minutes
Total Time: 50 Minutes
Ingredients:
2 cans of Pillsbury Crescent Roll Sheets (Regular crescent roll dough will work just fine, you'll just have to pinch the seams together.)
2 8oz. blocks of cream cheese, softened
1 cup of sugar
1 tsp. of vanilla extract
1 egg
1 egg white
For the glaze:
1/2 cup of powdered sugar
2 tbsp. of milk
1/2 tsp. of vanilla extract
How to Make:
Preheat your oven to 350 degrees and then grease a 9x13 baking dish and set it aside.
Beat the cream cheese, sugar, egg, and vanilla together until smooth.
Unroll 1 can of crescent roll dough onto the bottom of your baking dish.
Pour over the cream cheese filling to cover the dough in the pan.
Then, add the top layer of crescent dough to the dish and brush the top with the egg white.
Bake for 35-45 minutes until the top is golden brown.
While the Danish is baking, make your glaze by combining the powdered sugar, milk, and vanilla with a whisk until smooth.
After allowing the Danish to cool for about 20 minutes, pour the glaze over it and spread it evenly.
Notes:
If you don't have milk on hand, you can substitute heavy cream or coffee creamer for the glaze.
This Danish is best served warm, but it is delicious at room temperature, too.
The Danish itself isn't overly sweet without the glaze. You can use less or more glaze, or omit it altogether to adjust the level of sweetness for this recipe.
Comments