This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.
TOP Reviews:
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!!
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!
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.
Loved the filling, but I don’t like canned dough. What I did use was puffed pastry and once philo. I rolled out puffed pastry then cut in 4 inch squares, put a tablespoon of filling in centre and pinched opposit corners baked 15 minutes in a 400F oven delious. Philo is just as easy. Unroll thawed pastry cut in 5 inch squares put into muffin pans then a spoon of filling. Taste is much better and realy not much more work with frozen puff and pholo pastry. Finish both with a sprinkle of powered sugar.
Ingredients
- 2 (10 ounce) cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese, diced
- 3/4 cup white sugar
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons sour cream
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- 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.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.
