Crescent Cheese Danish

Cook’s Note: If you don’t need so many danishes, just use one tube of crescent rolls and save the leftover cream cheese filling for another time. Just put it in a container with an airtight lid and store in the fridge for up to a week. Makes 8 danishes.

Crescent Cheese Danish

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tubes crescent rolls

  • 1

    8 oz package cream cheese softened

  • ¼

    cup granulated white sugar

  • 1

    tsp vanilla extract

  • 2

    tbsp butter melted

  • 8

    tbsp light brown sugar

  • ½

    cup powdered sugar

  • 1

    tsp vanilla extract

  • 4

    tsp milk

Directions

Preheat oven to 350 degrees In a medium bowl, combine softened cream cheese with white sugar and vanilla extract until smooth. Separate crescent dough into eight rectangles. Seal perforations Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle each rectangle with about 1 tbsp. of brown sugar. Roll up from long side; pinch edges to seal. Holding one end, loosely coil each. Spread out the dough in the middle some to make room for the filling. Place on cookie sheet that has been sprayed with nonstick spray. Top each coil with about 2 tablespoons of cream cheese filling. Bake at 350(F) for 15-18 minutes, or until golden brown. For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.


Nutrition

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