Cheese Danish
Enjoy light and airy pastries with this easy crescent roll cheese Danish recipe, featuring crescent roll pastry and a rich and tangy cream cheese filling.
Ingredients
- 16 ounces (2 8-ounce) cans crescent dough rolls
- 16 ounces (2 8-ounce) packages full fat cream cheese softened
- 1½ teaspoons vanilla extract divided
- 1 teaspoon lemon juice
- ¾ cup granulated sugar
- 2 eggs
- 1 tablespoon water
- ½ cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch glass baking dish with nonstick cooking spray.
- Unroll a full sheet of crescent dough and press into the bottom and up the sides of the prepared baking dish, pressing the seam lines together.
- In a medium mixing bowl, beat together softened cream cheese, 1 teaspoon vanilla extract, lemon juice, granulated sugar, and 1 egg. Spread mixture evenly over the crescent dough.
- Roll out the second sheet of crescent dough, pressing seams together with your fingers. Lay dough over the top of the cream cheese layer.
- Mix remaining egg with a tablespoon of water and brush over the top of the crescent dough top.
- Bake for 30 to 40 minutes or until crescent dough is golden brown on the top and on the bottom of the baking dish.
- Allow the cheese danish to cool for 20 to 30 minutes before topping with glaze.
- To make the glaze, whisk together ½ cup powdered sugar, remaining ½ teaspoon vanilla extract, and milk until smooth.
- Drizzle glaze over cooled danish.
- Cut into 12 bars and serve.
Notes
If you use regular crescent roll dough, you don’t have to seal the edges perfectly, because they will puff up and come together while baking.
Lemon juice adds a hint of flavor to the cream cheese filling, but can be omitted if you prefer. For a sweeter Danish filling, increase the sugar to a full cup.
For an extra special touch, sprinkle the glazed Danish with coarse sugar or add lemon to the glaze.