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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This came out perfect with (like others mentioned) half the filling mixture. Next time I may even use a little less than half of the sugar (like 1/3 cup). I laid the crescent unrolled and flat into the baking dish, topped with cream cheese mixture, then made three “stripes” with strawberry pie filling. I topped it with the second unrolled crescent roll and left some of the filling show, then made three “stripes” of pie filling on the top. Baked for 25 minutes and it was pretty and tasty!! Also, I used 3/4 cup of powdered sugar and 2 tablespoons of milk for the topping so it would drizzle. Next time I’ll try the slicing method.
UN.BE.lieeeeeeavable!
i halved the recipe, and added a splash of almond extract to the frosting. i also spread the filling, then rolled the dough up, loaf-style, and it came out looking & smelling like something from a bakery! i think next time i may also add some almond paste to the cream cheese filling and sprinkle slivered almonds on the frosting, just to experiment. so easy and so good!!!
Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.
From: http://1krecipes.com/easy-breakfast-cheese-danish/