Easy Cream Cheese Danish

Easy Cream Cheese Danish

403 Reviews 50 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Natalie
Recipe by  Natalie

“This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
  3. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
  4. Bake in preheated oven for 20 to 30 minutes.
  5. In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

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Reviews (403)

Rate This Recipe
Kaye Lynn
285

Kaye Lynn

This is wonderful, I've been making it for several years using the flaky Pillsbury crescent rolls. The recipe as published here makes too much filling for a single batch. I use one package of cream cheese, 1/2 cup sugar, 1 tsp lemon juice, 1 tsp vanilla and 1 TBSP sour cream and it turns out perfect every time. In the frosting, I use half & half instead of milk and add 1/4 tsp almond flavoring. You'd never know this danish wasn't made in a fine bakery. I am asked for the recipe every time I make it. NEW EDIT: The new Pillsbury crescent sheets without the perforations are great for this!!

CSANGEL
238

CSANGEL

My mom passed this recipe on to me and it's FABULOUS! My mom changed the directions slightly - she leaves the cresent dough rolled up and slices it into about 1/4" thick slices...then she flattens the middle a bit, fills it with the filling and bakes them. This makes tiny round danishes like the ones we buy frozen from Costco. They're awesome!

chellebelle
195

chellebelle

I woke up this morning craving danish. I had all of the ingredients on hand except lemon juice. I thought the suggestion of several previous reviewers to slice the crescent dough into rounds instead of making a top and bottom layer in a pan sounded interesting, so I sliced the crescent rolls into about 1/4 inch thick slices (dental floss makes this very easy!). I mixed up the filling and substituted 1/2 teaspoon lemon extract for the lemon juice (turns out that made it taste exactly like the danish filling I'm used to getting at the bakery!). I flattened down the center of each dough circle and filled the depression with a spoonful of filling and baked for 15 minutes. They came out great! Cute little mini danish. Half a recipe of filling is plenty for two tubes of crescent rolls. Don't overbake, they should just barely be golden or the danish will be dry.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 498 cal
  • 25%
  • Fat
  • 29 g
  • 45%
  • Carbs
  • 50.9 g
  • 16%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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