Cream Cheese Danish
A light and flaky pastry with a subtle buttery flavor, filled with a creamy, slightly tangy cheese filling and drizzled with a sweet glaze.
Servings: 4 servings
Ingredients
- 1 package refrigerated crescent roll
- 1 8 oz package cream cheese, room temp
- 2 large egg yolks room temp
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 2 tablespoons sour cream
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
Icing
- 1 tablespoon butter softened
- 1 cup confectioners' sugar
- 1 tablespoon milk
Instructions
- 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.