Heaven. Yup, one word to describe this delectable breakfast treat.
You may remember from my Cinnamon Streusel Coffee Cake that my family and I are HUGE fans of Entenmann’s goodies, especially my dad. My husband and I were planning a visit with my family I thought it was the perfect opportunity to bring them another baked goodie, reminiscent of the Entenmann’s line. A cheese danish was the perfect choice.
This cheese danish has the perfect cream cheese to pastry ratio. The pastry dough is buttery and flaky, paired with an icing that is the ideal sweetness for a morning meal. Are you starting to see why I said this danish is like heaven? 😉
Cheese Danish Recipe
(About 8 servings)
- 1 (8 ounce) package of cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 tube of crescent rolls (original flavor)
- 1/2 cup vanilla frosting (I used Betty Crocker), for the icing on the cheese danish
- Preheat the oven to 375 degrees F.
- In a small bowl, mix the cream cheese, sugar, vanilla extract, and flour. Set it aside.
- Line a baking pan with tin foil, grease it, and set it aside.
- Unroll the crescent rolls, leaving the crescents in rectangles. On the greased baking pan, lay the crescent roll rectangles together, lining them up width wise.
- Press the edges together to even them out and seal any holes.
- Cut 1/2 inch wide diagonal strips on each side of the dough.
- Spread the cream cheese filling down the center of the dough, leaving 2 to 3 inches on either side.
- Fold the 1/2 inch wide dough strips up and over the filling, alternating sides so it looks like a braided pattern.
- Bake in the preheated oven for 20-25 minutes or until the filling is set and the dough is golden brown.
- Let the danish cool on the baking pan (about 15 minutes).
- In a small bowl, microwave the vanilla frosting for 15 to 30 seconds and drizzle the icing over the danish and serve.
Store in an air tight container in the refrigerator.
This one is tricky to explain with just written directions so I included more pictures than normal for step by step directions because I thought they would be helpful. I like to make the cream cheese mixture first in order to have it ready as soon as I have the crescent dough unrolled.
Unroll the crescent rolls, leaving the crescents in rectangles. On the greased baking pan, lay the crescent roll rectangles together, lining them up so their longest sides touch. Make sure to press the edges together to even them out and seal any holes in order to keep the cheese mixture in the pastry.
Cut 1/2 inch wide diagonal strips on each side of the dough from the edge to where the cheese filling will go. Then spread the cream cheese filling down the center of the dough, leaving 2 to 3 inches on the sides.
Fold the 1/2 inch dough strips up and over the filling, alternating sides to create a braided pattern.
Now it’s ready to bake. 🙂
You can certainly omit the icing, but I’ll take any reason to add frosting to baked goodie. 🙂 Drizzle the icing over the danish once the it has cooled.
It’s almost too pretty to eat…almost. 😉
You don’t have to slave in the kitchen to achieve this pretty and delicious danish. It’s semi-homemade, using pre-made crescent dough and a can of store-bought vanilla icing. I’m sold and I know you will be too!
The only down side to this recipe is that there is not enough of it. My husband and I ate half of it before bringing it over to my parents’ house. Next time I’ll have to make two or six. 😉
Adapted from: Lauren’s Latest
Looking for other breakfast ideas? How about that Cinnamon Streusel Coffee Cake I noted earlier?
Or perhaps some High Domed Chocolate Chip Muffins.