September 19, 2022
Review RecipeCrescent Roll Cheese Danish
This easy cream cheese danish recipe is a homemade version of the popular pastry that comes out of the oven warm and flaky.
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This homemade cheese danish is everything you could want for a delicious breakfast treat: a buttery, flaky pastry with a creamy soft cream cheese filling inside. Skip the drive-thru or store-bought danishes and make this easy homemade version instead.
If you like fruit filling in your breakfast pastries, you’ll want to try blueberry hand pies and cherry danish.
WHAT WE LOVE ABOUT THIS CHEESE DANISH RECIPE
These cheese Danish are the perfect breakfast treat. We love the buttery flaky texture of the pastry and the creamy soft custard filling inside.
CRESCENT ROLL CREAM CHEESE DANISH INGREDIENTS
You’ll need:
- 2 (8-ounce) cans of crescent rolls
- 2 (8-ounce) packages cream cheese, softened
- 1½ teaspoons vanilla extract, divided
- 1 teaspoon lemon juice
- ¾ cup granulated sugar
- 2 eggs
- 1 tablespoon of water
- ½ cup powdered sugar
- 2 tablespoons milk
SUBSTITUTIONS AND ADDITIONS
CREAM CHEESE: Full-fat cream cheese has the best texture for the filling in this delicious recipe, but you can use reduced-fat (or Neufchâtel) instead.
CRESCENT ROLLS: Crescent roll baking sheets without perforations make this recipe even easier since you won’t have to press the edges together. You can also use puff pastry sheets.
FILLING: There are plenty of options to use for filling in this great recipe. Try adding fresh blueberries, strawberries, orange zest, apricot jam, or raspberry jam for great options.
HOW TO MAKE CHEESE DANISH
STEP ONE: Preheat the oven to 350°F. Unroll one package of crescent rolls and press into the bottom and up the sides of a glass 9×13-inch baking dish sprayed with nonstick cooking spray. Press the seams together to seal.
OUR RECIPE DEVELOPER SAYS
If you use regular crescent roll dough, you don’t have to seal the edges perfectly, because they will puff up and come together while baking.
STEP TWO: With a hand mixer and a medium bowl, beat together the cream cheese, 1 teaspoon of vanilla extract, lemon juice, granulated sugar, and one egg.
STEP THREE: Spread the cream cheese mixture evenly over the crescent dough.
PRO TIP:
Lemon juice adds a hint of flavor to the cream cheese filling, but can be omitted if you prefer. For a sweeter danish filling, increase the sugar to a full cup.
STEP FOUR: Unroll the second package of dough, pinch the seams together, and lay over the top of the cheese mixture.
STEP FIVE: Mix the second egg with a tablespoon of water to create an egg wash and brush the egg mixture lightly over the dough.
STEP SIX: Bake in the preheated oven for 30 to 40 minutes, until the top and bottom pastry is golden brown.
STEP SEVEN: Let the danish cool for 20 to 30 minutes before topping with the glaze.
STEP EIGHT: To make the glaze, in a small bowl whisk the powdered sugar, remaining vanilla extract, and milk until smooth.
STEP NINE: Drizzle the glaze over the cooled danish.
STEP TEN: Using a sharp knife, cut into twelve bars and serve with coffee or hot tea.
PRO TIP:
For an extra special touch, sprinkle the glazed danish with coarse sugar or add lemon to the glaze.
HOW TO SERVE CREAM CHEESE DANISH WITH CRESCENT ROLLS
Enjoy your morning coffee with a slice of this delicious pastry treat. For a fancier, coffee-shop drink, try our homemade pumpkin spice latte, iced caramel macchiato, or iced mocha to go with breakfast.
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CHEESE DANISH STORAGE
IN THE FRIDGE: Once the dish is cool and the glaze is set, cover with plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days.
IN THE FREEZER: Unbaked danish can be frozen, wrapped tightly, for 3 to 4 months. Defrost at room temperature for 2 to 3 hours before baking. Baked danish can be frozen for a few weeks.
This buttery, flaky cheese danish, with its rich, not-too-sweet filling, brings a homemade touch to a weekend breakfast or brunch. After trying this easy recipe, you may never go back to the store-bought version again.
CHEESE DANISH FAQs
What is a Danish pastry?
Danish pastries are those super buttery, light, and flaky pastries with a creamy, fruity filling. You’ve likely seen them in your local bakery section or grocery store.
The buttery pastry is most commonly filled with cheese or jam (or a combination of both) and topped off with a simple glaze. You may have also heard them referred to as just a ‘Danish’.
Should I store my pastry on the counter or in the fridge?
Because of the cream cheese filling and to keep it extra fresh, it is best to store the danish in the fridge.
Can I use puff pastry dough instead of crescent rolls?
Using sheets of puff pastry or crescent rolls would both result in a delicious breakfast treat.
Why is cheese Danish called cheese Danish?
Danish pastries are named and inspired by a pastry recipe that was brought to the United States by Danish immigrants.
What does a cheese Danish taste like?
Cheese Danish is a layered pastry that is stuffed with a luscious tangy custard-like filling that tastes like cheesecake.
How do you eat a cheese danish?
A cheese Danish is best enjoyed warm out of the oven and cut into slices to be eaten either with a fork or using your fingers.
More Recipes You’ll Love
Cheese Danish Recipe with Crescent Rolls
This easy cream cheese danish recipe is a homemade version of the popular pastry that comes out of the oven warm and flaky.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 12
Ingredients
- 2 (8-ounce) cans crescent dough rolls
- 2 (8-ounce) packages full fat cream cheese, softened
- 1½ teaspoons vanilla extract, divided
- 1 teaspoon lemon juice
- ¾ cup granulated sugar
- 2 eggs
- 1 tablespoon water
- ½ cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch glass baking dish with nonstick cooking spray.
- Unroll a full sheet of crescent dough and press into the bottom and up the sides of the prepared baking dish, pressing the seam lines together.
- In a medium mixing bowl, beat together softened cream cheese, 1 teaspoon vanilla extract, lemon juice, granulated sugar, and 1 egg. Spread mixture evenly over the crescent dough.
- Roll out the second sheet of crescent dough, pressing seams together with your fingers. Lay dough over the top of the cream cheese layer.
- Mix remaining egg with a tablespoon of water and brush over the top of the crescent dough top.
- Bake for 30 to 40 minutes or until crescent dough is golden brown on the top and on the bottom of the baking dish.
- Allow the cheese danish to cool for 20 to 30 minutes before topping with glaze.
- To make the glaze, whisk together ½ cup powdered sugar, remaining ½ teaspoon vanilla extract, and milk until smooth.
- Drizzle glaze over cooled danish.
- Cut into 12 bars and serve.
Video
Notes
- If you use regular crescent roll dough, you don’t have to seal the edges perfectly, because they will puff up and come together while baking.
- Lemon juice adds a hint of flavor to the cream cheese filling, but can be omitted if you prefer. For a sweeter danish filling, increase the sugar to a full cup.
- For an extra special touch, sprinkle the glazed danish with coarse sugar or add lemon to the glaze.
Nutrition
Calories: 343kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 430mg | Potassium: 67mg | Fiber: 1g | Sugar: 23g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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Comments
Gloria says
We love this – so yummy and easy!
Teresa says
I just made this and it’s tasty. I’m trying to reduce my sugar intake so I chose not to make the glaze
Renae ONeill says
Could you add fruit to the filling as well?
Layne Kangas says
Yes! Enjoy 🙂
SNZ says
Hi there,
Could I prep this the night before, store in the fridge and then bake the next morning?
Thank you!
Layne Kangas says
I haven’t tried prepping this ahead before like that so I’m not sure if it will have an impact on the finished product. Please let me know if you try it!
BEVERLY PATE says
I just made this for tailgating tomorrow. Can it be left out of the refrigerator overnight or does it need to be refrigerated. If so, what would be the best way to reheat?
barbara says
Hi Team: You are right–you make a bakery delicacy doable and in the reach of us all! I’d like your guidance: I’d like to add lemon curd but want to whip in some cream to tamp down the sour of the lemon curd. Do you think that it will make a mess or work and taste good? Many thanks for your expertise! barb.
Layne Kangas says
Hi, Barb – I think you could swirl in lemon curd into the danish filling and it would be yummy. Enjoy!
Mary Schrekenhofer says
Love all your recipe , I always look forward getting all your recipes