Cream Cheese Danish are so simple to make! This classic recipe is quick and easy, takes minimal effort and has big, delicious results. It can be served for breakfast, brunch and even as a dessert.
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Have you ever had a cheese danish? Amazing!! My love for cheese danish started years ago with Entenmann’s. I remember when I first discovered them, I was eating them just about everyday, that was before I had to worry about my waistline.
Today, I still love a good cheese danish but if I’m going to sacrifice calories to have one, it’s going to be fresh and homemade. Wasting calories on a pastry that has been sitting in a package, on a shelf, for who knows how long, just isn’t worth it to me anymore.
INGREDIENTS
If you keep a well stocked pantry, you should have everything that you need to make this recipe completely from scratch. However, who has the time? Pick up some crescent rolls and cream cheese and you can make the same thing in a fraction of the time.
▪ Refrigerated Crescent Rolls
▪ Cream Cheese
▪ Eggs
▪ Sugar
▪ Lemon Juice
▪ Sour Cream
▪ Salt
▪ Vanilla
▪ Butter
▪ Confectioners (Powdered) Sugar
▪ Milk
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HOW TO PREPARE CHEESE DANISH
This recipe is extremely simple to make, the hardest part is waiting for them to cool so you can eat them.
Step 1
Preheat oven to 350°F. Lightly spray a baking sheet with cooking spray.
Step 2
Roll the crescent dough out onto the greased baking sheet and pinch the seams together.
Step 3
In a large bowl, using a stand mixer, whip together the cream cheese, egg yolks, sugar, lemon juice, sour cream, salt and vanilla.
Step 4
Spread half of the filling on one side of the crescent rolls and the other half on the other side. Fold the dough so that it meets in the middle and seal shut.
Step 5
Bake for 20-25 minutes or until golden brown. Remove from oven and allow to completely cool.
Step 6
In a small bowl, mix together butter, confectioners sugar and milk. Drizzle sugar mixture over the cooled danish, before serving.
RECIPE TWEAKS
- Make a healthier version of this recipe by using low-fat cream cheese, low-fat sour cream and splenda.
- Add more flavor by spreading a layer of strawberry preserves or blueberry sauce over the top of the cream cheese layer, before baking.
- Brush pastry with butter and sprinkle with almond slices, before baking.
- Make the recipe completely from scratch by making your own cream cheese and crescent rolls.
MAKE IT A MEAL
Entrée: Perfect Scrambled Eggs
Side Dish #1: Sweet & Spicy Bacon
Drink: Three Layer Fruit Smoothie
HOW TO STORE
I’ve never had the opportunity to try storing these, they seem to disappear before I can. However, if you do happen to have any leftover, I would suggest covering them and keeping them in the refrigerator for no longer than 3-4 days.
FRUGAL SUGGESTIONS
If you want to cut the costs for this recipe look for coupons and/or sales before heading out. If you can’t find a coupon or a sale, try purchasing the store’s version of the product, it’s a much cheaper option. However, making the crescent rolls and the cream cheese from scratch is the best and most delicious way to cut the costs on this recipe.
Enjoy your sweet start to the day! 😃
- 1 package refrigerated crescent roll
- 1 (8 oz) package cream cheese, room temp
- 2 large egg yolks, room temp
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 2 tablespoons sour cream
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 1 tablespoon butter, softened
- 1 cup confectioners' sugar
- 1 tablespoon milk
- Preheat oven to 350°F. Lightly spray a baking sheet with cooking spray.
- Roll the crescent dough out onto the greased baking sheet and pinch the seams together.
- In a large bowl, using a stand mixer, whip together the cream cheese, egg yolks, sugar, lemon juice, sour cream, salt and vanilla.
- Spread half of the filling on one side of the crescent rolls and the other half on the other side. Fold the dough so that it meets in the middle and seal shut.
- Bake for 20-25 minutes or until golden brown. Remove from oven and allow to completely cool.
- In a small bowl, mix together butter, confectioners sugar and milk. Drizzle sugar mixture over the cooled danish, before serving.
TIPS
✔ Avoid over handling the dough, touching it to much will cause it to be tough and not flaky.
✔ To add a deeper, buttery flavor, brush the dough with melted butter before baking.
✔ Use room temperature cream cheese for a smooth creamy filling. Using it cold will give the filling a lumpy texture.
✔ A simple trick for drizzling the icing, is putting it in a baggie and cutting a small hole in the tip. Work the icing back and forth until you have thin lines drizzled over the whole danish.
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Making This Recipe?We’d really love to see how it turned out. Snap a pic & tag it on Instagram with @flusterbuster
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pictures updated: 9/16/19
Oh this sounds delicious. Never made anything like it before but I am sure it will be a hit with my teenagers.
Julie 🙂
Mrs Stowe's Kinder Cottage
mmmmmmmm!!!!!! no more cardboard danishes thanks to you! :>D
This sounds amazing! I'd be worried about eating the whole thing in one sitting.
Oh my – these sound fabulous and they're easy! Love it! Thanks for sharing at All My Bloggy Friends 🙂 I shared this on FB too. Have a great weekend, Robin!
Hi Robin. Thanks for linking up this yummy Cream Cheese Danish recipe at my Sweet Wednesday Link Party, it looks so good!
Have a Sweet Weekend!
Heather
MySweetMission.net
Hey Robin, tomorrow night I'll be posting my Top 5 Features from last week's SWLP and your Cream Cheese Danish is one of them! Congrats and stop by to grab a "Featured" Button! Have a Sweet Week, Heather ~ MySweetMission.net
These look fantastic and I bet are just wonderful! I am delighted that you shared with Home and Garden Thursday,
Kathy
I love cheese danish and can’t wait to try this recipe! Pinning it on Pinterest for the next time we have overnight guests.
Ooh they look fabulous. I have never ever tried a cheese Danish and I feel I’m missing out. I must try these. I bet that I’ll love them and just keep adding to my ever increasing waistline. Haha #DreamTeam
It does sound delicious! Thank you for sharing at The Really Crafty Link Party. Pinned.
Looks scrumptious! Thanks for sharing!
This looks really delicious and easy to make, I haven’t tried one before! #dreamteam
You definitely need to try it!
My husband would LOVE this! I will make it and surprise him with it! Thanks for sharing your recipe!
If he’s anything like mine, he’ll definitely love them!
Oh, my! I remember Enteman’s Cheese danish! They were so good! I’d love to replicate them as I can’t find them here–thanks for a wonderful recipe!
You’re gonna loves these then!
I tried this recipe twice and both times the mixture was too thin to put on the croissants. It was too runny. I followed the recipe exactly and even left the vanilla out to reduce the amount of liquid in the mixture. But it was still too runny. Not sure if the recipe measurements are correct. Would be interesting to hear from others if they had the same problem.
Sorry that you are having problems with this recipe. I have gone over the ingredients and the measurements are correct. I don’t understand why yours is coming out so runny. If you are using the whole egg, instead of just the yolk, that would make the filling quite runny. Other than that I can’t figure out why your not getting better results. Let me know if you try again and how it worked out.
Great recipe, tried this for me and my roomates and they gobbled it up before the morning was even over. 10/10 if I could give it, would eat it again, every day if we could.
I’m glad that you liked it. cheese Danish is one of my favorites, especially when it is homemade.