Breakfast Cheese Danish






Ingredients

2 Crescent Roll Tubes
1- 8 oz. package of Philly cream cheese (softened)
2 TB butter (fully melted)
1 tsp lemon juice
1/4 Cup of light brown Sugar
1/2 Cup of regular White Sugar
1 Teaspoon Pure Vanilla Extract
Glaze:
1/2 Cup powdered sugar
1 Teaspoon Pure Vanilla extract
4 Teaspoons of milk

Instructions

Preheat over to 350F.
In a medium bowl, use a mixer to combine the softened cream cheese, lemon juice, pure vanilla extract and the white sugar until well combined.set aside.
Open your crescent roll tubes but do not unroll them
Use a sharp knife to cut through them- slicing them. Make thick slices.
Lay each slice on a parchment lined cookie sheet.
Use your fingers or a small measuring cup to create a small wall around the edge (to hold the filling).
Using a brush, take the melted butter and add in the 1/4 cup of light brown sugar and mix
Brush the mixture over each danish
Dollop even amounts of the filling into each of the danishes
Bake at 350 for 16-18 minutes or until slightly golden brown
Let cool and add a drizzles of glaze.
Glaze
In a small bowl combine all 3 ingredients and stir until smooth, then drizzle over each warm danish
Top with cherry, blueberry or strawberry filling!

Recipe From http://myincrediblerecipes.com/crescent-cheese-danishes/



18 comments:

  1. Could you add a can of raspberry pie filling, also?

    ReplyDelete
    Replies
    1. Definitely worth a try - nothing better than cream cheese Danish with raspberry.

      Delete
  2. Could you add a can of raspberry pie filling, also?

    ReplyDelete
  3. Now I see it is a measuring cup with the milk or sugar in it. When it is on Facebook it looks like an egg.

    ReplyDelete
  4. Cut into thick slices? I cut roll into 6 slices. (I only did half recipe) I made healthier used 2 oz light cream cheese, 1/4 cup whipped Greek cream cheese spread & Greek yogurt,and cut white sugar in half(I use natural turbinado sugar). Skipped glaze...don't like too sweet. Looked pretty good (pushed filling up when they puffed) and tasted great. Will make again.

    ReplyDelete
  5. YOu say "cut into thick slices" - exactly how many slices did you get out of this recipe? Thanks.

    ReplyDelete
  6. Is that 1/4 cup total for Greek cream cheese spread & greek yougurt or 1/4 c each? Vanilla yogurt? As a Diabetic I would also use Splenda & Splenda Brown Sugar.

    ReplyDelete
  7. Oh yeah...gotta make a store run in the morning. Definitely trying this!

    ReplyDelete
  8. I am a vegan and this looks like a good candidate to make vegan since the crescents are already vegan. Vegan cream cheese tastes like the real thing and since there are no eggs involved: voila! Thank you!

    ReplyDelete
  9. I have made these and blended raspberry/jalpeno jelly that I make with the cream cheese and add no sugar or glaze. The jelly was sweet enough and they were really good (in our opinion). :-)

    ReplyDelete
  10. Please fix your recipe so it will print. Thank you!

    ReplyDelete
    Replies
    1. Agreed! The ingredients are not in order of use. The instructions are not well written either. BUT they do look good and I'm making them now.

      Delete
  11. I don't understand how to create center.is it hollow to pan? How do you cut? Help.

    ReplyDelete
  12. Video would do the trick for this recipe to make the instructions more clear.

    ReplyDelete
  13. Instructions could definitely be made more clear.

    ReplyDelete
  14. Don't understand how to make the dough. Saw one person who cut the dough into 6 pieces. Do you just push in the centers of these pieces to make the recipe?

    ReplyDelete
  15. Also lost about cutting dough,don't understand?

    ReplyDelete