What is a Cheese Danish made of?

A traditional cream cheese danish is made of a pastry dough that when baked is tender, flaky and lightly browned buttery crust. Fillings can vary with a danash, but filled with a sweetened cream cheese mixture and it becomes a cheese danish or cream cheese danish. For this easy version, we're going to make a Pillsbury Crescent Rolls Cream Cheese Danish because the crescent dough is what makes it so easy!

Is it OK to bake cream cheese?

Yes! Cream cheese is safely used in millions of recipes with delicous outcomes! Low fat cream cheese may have a slightly less creamy texture when baked if you choose to make that substitution.

Easy Cream Cheese Danish

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4.7 from 11 reviews

Recipe by Rose

Prep Time30 mins
Cook Time30 mins
Total Time1 hour
Yield12 1x

Description

This Easy Cream Cheese Danish is a delicious, flaky, semi-homemade breakfast recipe made with canned crescent rolls, vanilla, cream cheese, and sugar!

Ingredients

Units Scale

For the danish

2 cans (228 g each) ready to use refrigerated crescent rolls
2 8-ounce (226 g each) packages cream cheese
1 cup (200 g) sugar
1 teaspoon (5 mL) vanilla extract
1 egg (45 mL)
1 egg white (30 mL)

For the glaze

1 cup (130 g) powdered sugar
3 tablespoons (45 mL) milk
1 teaspoon (5 mL) vanilla extract

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Instructions

Preheat oven to 350º degrees.
Prepare a 9×13 baking dish with non-stick cooking spray (I use butter-flavored).
In a medium mixing bowl, add the cream cheese, sugar, vanilla, and 1 whole egg. Beat with a hand mixer until smooth. Set aside.
Unroll one can of crescent rolls and lay in the bottom of the pan (stretch if necessary to cover the bottom). Pinch the seams together if needed.
Spread the cream cheese filling over the crescent rolls evenly.
Unfold and lay the second pack of crescent rolls on top of the cheese mixture
Brush with egg wash.
Place the danish in the oven and bake for 30-35 minutes until the top is golden brown.
Remove from the oven and allow it to cool for at least 20 minutes.
While the danish is cooling, whisk together the powdered sugar, milk and vanilla for the glaze in a small bowl. Whisk until completely smooth.
Pour and spread the glaze over the cooled cheese danish.

Notes

Be sure the cream cheese is at room temperature but the crescent rolls are cold! If the crescent rolls get warm, they get sticky and difficult to handle.
If you choose to use the crescent sheets, use a knife to cut slits in the dough so the cream cheese mixture can bubble up. If using the already perforated sheets, you an also open up some of the perforations more so the cream cheese mixture can seep up through the holes!
Don’t skip the cooling step! The cream cheese filling is a little like cheesecake – it needs to set up before you eat it!
Wait and add the glaze after the cream cheese filled pastry cools – otherwise it will melt and run into the cracks!

Nutrition

Serving Size:
Calories: 237
Sugar: 28.4 g
Sodium: 322.8 mg
Fat: 8.1 g
Carbohydrates: 38.3 g
Fiber: 0.4 g
Protein: 3.4 g
Cholesterol: 29.9 mg

Find it online: https://rosebakes.com/easy-cream-cheese-danish/