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.
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.
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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.
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.
- 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
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.
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.
✔ 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.
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