To make your favorite bakery dessert at home, these Easy Cheese Danishes use a shortcut (crescent roll dough). So easy to make and so yummy!
The buttery flaky crust of Danish pastries is stacked. Traditionally, a sweetened sticky filling such as pie filling or sweetened cream cheese frosting is used to fill the breakfast pastry.
Cream Cheese Danish Crescent Rolls are a delectable and easy pastry recipe that’s perfect for brunches, desserts, or gatherings. This recipe is based on our extremely popular Crescent Roll Cream Cheese Danish recipe, which we created many years ago.
Easy Cream Cheese DanishCourse: DESSERT
This quick and easy cream cheese danish is made with store-bought crescent roll dough and takes less than 30 minutes to make from start to finish.
30 minutes in the freezer for 2 tubes flaky crescent rolls
5 oz. softened cream cheese
1⁄4 teaspoon almond extract
1/4 cup sugar
cherry pie filling (21 oz.)
a single egg
1 teaspoon of water
Optional: 1/4 cup slivered almonds
1 cup sugar (powdered)
3 tablespoons milk (whole)
- Preheat the oven to 350 ℉.
- Set aside 2 baking sheets lined with parchment paper.
- Cream the cream cheese, granulated sugar, and almond extract together in a medium bowl with a handheld electric mixer on medium-high speed until creamy. Set it aside.
- To produce an egg wash, whisk together the egg and water in a small mixing basin with a fork. Set it aside.
- Only one package of crescent rolls should be opened and removed from the tube. Keep them in the long cylinder shape and set them on the cutting board rather than unrolling them.
- Cut the long cylinder into 12 equal pieces with a sharp knife.
- Flatten each round round in the middle with your fingers and thumb.
- Place individual circular 2 inches apart on the prepared baking sheet.
- Paint the egg wash around the borders and sides of the dough circular with a pastry brush.
- Spoon a little quantity of cream cheese filling into the center of the crescent dough with a small spoon.
- Place 2 cherries on top of the cream cheese filling using a tiny spoon.
- Bake for 12 to 14 minutes, or until golden brown around the edges. Allow 5 minutes for the danishes to cool before drizzling with glaze.
- Whisk together the powdered sugar and milk in a small bowl until no lumps remain. Drizzle the glaze over each danish lightly. A few sliced almonds can be used to decorate the danish.
- Repeat with the second tube of crescent rolls.
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