This quick and easy cream cheese danish starts with store-bought crescent roll dough, and can be made, start to finish in under 30 minutes.
THE SWEET SMELL OF FRESHLY BAKED DANISH…..
From the first sniff of Easy Cream Cheese Danish baking, you’ll have an audience in the kitchen, waiting for the treats to be cool enough to sink their teeth into. So easy, right!? Easy (Like, Really Easy)? Easy like treat with store-bought crescent rolls dough. No, I’m also not one to encourage using store-bought pastry dough, but flaky, buttery pastry dough isn’t exactly the easiest or the fastest recipe known to man. So if you’re anything like me and looking for a quick and easy dessert – store bought crescent roll dough it is.
Also, once you taste these, you will not need to run into a bakery and buy one, and you won’t care if they’re authentic cream cheese danishes or not. They’re good, amazing, awesome, beautiful, great, incredible, really nice and unbelievable, so that’s all that matters.
But hey, don’t take it from me – make this easy cream cheese danish ASAP!!!
Ingredients
Danish:
2 packages jumbo refrigerated crescent rolls 1 (8 oz) package of cream cheese at room temperature 1/2 cup white sugar 1 tsp lemon juice 3/4 tsp vanilla 1 tsp sour cream
Topping:
1 cup confectioner’s sugar 1 tbsp milk 1 tbsp softened butter
Instructions
Danish:
Preheat the oven to 350. Place a sheet of parchment paper on a cookie sheet or baking pan. Open the crescent rolls carefully so as not to tear the dough. Do not unroll, you will need to leave it in its cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you’re slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling. In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. Bake for 15-20 minutes. While the danish is baking, you can make a quick royal icing to drizzle over the tops.
Topping:
Mix together the confectioner’s sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.” Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.