Crescent Cheese Danishes

These Easy Cheese Danishes use a shortcut (crescent roll dough) to make your favorite bakery pastry at home. So simple and delicious!

Do you remember a short while back I posted a recipe for Easy Apple Danishes? Well, I got such great feedback from that recipe that I had to try my hand at some cream cheese ones. So I decided on a yummy cream cheese filling – and butter my butt and call me a biscuit – I was surprised at how good these turned out. So this one is for all you cheese danish lovers!

TIPS FOR MAKING THESE EASY DANISHES:
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.
Try adding strawberry or raspberry jam along with the cream cheese. It adds amazing flavor!

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Who doesn’t love the smell of fresh-baked Danish in the morning?
This delectable treat is easy to make with our crescent cheese Danishes recipe.

Ingredients

1 Medium PKG. of softened Philly cream-cheese.
Two crescent roll tubes.
1/2 C. of regular white sugar.
1/4 C. of light brown sugar.
2 TBSP. of melted butter.
1 TSP. of lemon juice.
1 TSP. of pure vanilla extract.

FOR THE GLAZE:

2/3 C. of powdered sugar.
4 TSP. of milk.
1 TSP. of pure vanilla extract.

How To Make Crescent Cheese Danishes

I set the temperature of my oven to 350℉.
I used a blender to mix the cream cheese, lemon juice, pure vanilla extract, and the white sugar in a medium bowl until well mixed.
I opened the tubes of the crescent rolls. To slice through them, I used a sharp knife and slice them. I get the slices thick.
On a parchment-lined baking sheet, I layered each slice. To make a little wall around the outside, I used my fingers or a little measuring cup.
I took the melted butter and add 1/4 cup of light brown sugar to the mixture with a whisk. I brush the blend over each Danish mixture. Even percentages of the filling in each of the Danish dollops.
I cooked for 15 minutes at 350 degrees Fahrenheit, when the color is changed to a golden brown, I removed it from the oven.
I let it cool, then I added a touch of glaze.
To make the glaze: combine all three ingredients in a small bowl and stir until soft, then drizzle over every warm Danish.