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This cheese danish is everything you could want: Flaky, buttery pastry with creamy cheese filling. Forget stale, store-bought danishes and make this easy homemade version instead.
CHEESE DANISH INGREDIENTS
You will need:
- 2 (8 ounce) cans of crescent rolls
- 2 (8 ounce) packages cream cheese, softened (16 ounces total)
- 1 ½ teaspoon 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, but you can use reduced-fat (neufchatel) 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.
HOW TO MAKE THIS CHEESE DANISH RECIPE
STEP ONE: Unroll one package of crescent rolls and press into the bottom and up the sides of a glass 9×13 baking dish sprayed with nonstick cooking spray. Press the seams together to seal.
PRO TIP: 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: Beat together the cream cheese, one teaspoon of vanilla extract, lemon juice, granulated sugar, and one egg.
STEP THREE: Spread the mixture evenly over the crescent dough.
PRO TIP: Lemon juice adds a hint of flavor to the filling, but can be omitted if you prefer. For sweeter 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 cream cheese layer.
STEP FIVE: Mix the second egg with a tablespoon of water and brush it lightly over the dough.
STEP SIX: Bake at 350 degrees for 30 to 40 minutes, until top and bottom pastry is golden brown.
STEP SEVEN: Cool for 20 to 30 minutes before topping with the glaze.
STEP EIGHT: To make the glaze whisk the powdered sugar, remaining vanilla extract, and milk until smooth.
STEP NINE: Drizzle the glaze over the cooled danish.
STEP TEN: 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.
IN THE FRIDGE: Once the dish is cool and the glaze is set, cover with plastic wrap 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.
MORE RECIPES YOU’LL LOVE
- 16 oz crescent dough rolls
- 16 oz full fat cream cheese softened
- 1 1/2 tsp vanilla extract divided
- 1 tsp lemon juice
- 3/4 cup granulated sugar
- 2 eggs
- 1 tbsp water
- 1/2 cup powdered sugar
- 2 tbsp milk
- Preheat oven to 350 degrees F. Spray a 9×13 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 cheese danish bake 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.