So it’s been a little while since I last posted but this easy and delicious cheese danish recipe should make up for my lack of communication.
I found this recipe on a board and decided to try it since it looked so easy. Well, it is just as easy as it looks. I baked this before my husband came home one night and he dug into it immediately after setting foot in the kitchen. The crust puffed up nicely and the filling was creamy and just sweet enough. This recipe is definitely worth keeping for an easy weekend breakfast.
This recipe comes from The Adventures of Kitchen Girl:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg white
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
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.
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 very good. If you use the half filling method, bake for closer to 30-35 minutes.
I enjoyed how simple this recipe was and thought it would make a good base for other danishes if you are wanting to experiment.
I hope you like this one as much as I did!