Easy Cream Cheese Danish

SUBMITTED BY: Natalie PHOTO BY: Jen S.

"This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

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INGREDIENTS

2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened

READ REVIEWS (173)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
Bake in preheated oven for 20 to 30 minutes.
In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

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REVIEWS

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Reviewed on Apr. 27, 2007 by Kaye Lynn

This is wonderful, I've been making it for several years using the flaky Pillsbury crescent rolls. The recipe as published here makes too much filling for a single batch. I use one package of cream cheese, 1/2 cup sugar, 1 tsp lemon juice, 1 tsp vanilla and 1 TBSP sour cream and it turns out perfect every time. In the frosting, I use half & half instead of milk and add 1/4 tsp almond flavoring. You'd never know this danish wasn't made in a fine bakery. I am asked for the recipe every time I make it.

18 users found this review helpful

Reviewed on May 20, 2007 by chellebelle

I woke up this morning craving danish. I had all of the ingredients on hand except lemon juice. I thought the suggestion of several previous reviewers to slice the crescent dough into rounds instead of making a top and bottom layer in a pan sounded interesting, so I sliced the crescent rolls into about 1/4 inch thick slices (dental floss makes this very easy!). I mixed up the filling and substituted 1/2 teaspoon lemon extract for the lemon juice (turns out that made it taste exactly like the danish filling I'm used to getting at the bakery!). I flattened down the center of each dough circle and filled the depression with a spoonful of filling and baked for 15 minutes. They came out great! Cute little mini danish. Half a recipe of filling is plenty for two tubes of crescent rolls. Don't overbake, they should just barely be golden or the danish will be dry.

14 users found this review helpful

Reviewed on Oct. 26, 2005 by Nikki

This came out perfect with (like others mentioned) half the filling mixture. Next time I may even use a little less than half of the sugar (like 1/3 cup). I laid the crescent unrolled and flat into the baking dish, topped with cream cheese mixture, then made three "stripes" with strawberry pie filling. I topped it with the second unrolled crescent roll and left some of the filling show, then made three "stripes" of pie filling on the top. Baked for 25 minutes and it was pretty and tasty!! Also, I used 3/4 cup of powdered sugar and 2 tablespoons of milk for the topping so it would drizzle. Next time I'll try the slicing method.

12 users found this review helpful

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