Cream Cheese Danish

cream cheese danishI do not claim rights to this recipe – I found it floating around on Facebook.  I made a few small changes and it has become one of my favorites so I wanted to share!

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 tsp vanilla extract
1 large egg
1 egg white

1/2 cup powdered sugar
2 Tablespoons milk
1/2 tsp vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan.  Open a pack of crescent rolls and unroll – do not tear apart.  Place flat in the pan and pinch the openings together.

Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown.

To make the glaze, mix powder sugar, milk, and vanilla together until smooth. Pour on top of danish after cooling for (at least) 20 minutes.  You can also top with chopped nuts of your choice.

danishOptional:  Use low fat cream cheese and Splenda (or sugar substitute of your choice) for a healthier version of the danish.   Also, you can halve the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract, bake for closer to 30-35 minutes.

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