MOST HELPFUL 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.
Excellent and, indeed, easy. I used the suggestion of a previous reviewer and sliced the crescent roll dough (like purchased cookie dough) rather than roll it out. I managed 20 slices per tube of dough. After flattening the middles, I could put almost a tablespoonful of cream cheese filling in the center of each. I reduced the filling amount by half and still had more than I needed. (I just refrigerated the extra; I KNOW I will be making these again soon.) I drizzled each individual danish with the glaze. This was a wonderful addition to the buffet set out for a breakfast meeting. Not a single crumb left. My next experiment will be to add a spoon of blueberry pie filling along side the spoon of cream cheese mixture. My local bakery makes awesome blueberry cream cheese danishes. I don’t see why I can’t too. lol
Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
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