1/2 Photos of Cheese Danish Pie Crust Squares
Emily Elizabeth's Note:
My mom used to make cinnamon rolls with pie crust scraps, which gave me the idea for making these danishes. It is a great way to use leftover dough and enjoy the taste of a cheese danish without having to make a whole batch. These danishes are a wonderful treat to have with your coffee in the morning! I make them with my gluten free pie crust recipe (Bette Hagman’s Four Flour Pastry (Gluten Free Pie Crust)), so I do not know how they would taste on a regular wheat flour crust, but I'm sure they would still be tasty! I like to make half the batch with chocolate chips and the other half with raspberry jam (put this on top of the cream cheese mixture before baking). I had trouble naming this one, so I would love to hear ideas for a tasty and descriptive name!
My Private Note
Units: US | Metric
- 1Roll out your extra pie crust about 1/4 inch thick and cut into 6 squares. Take the scrap dough from that and shape into a 7th square (this one won't look as nice, but will be just as tasty!). Press down in the middle of your squares to make a small circular indention.
- 2In a small bowl mix cream cheese and powdered sugar together with a fork until it has the consistancy of icing. Scoop a small amount in the center of each square (about 1/2-1 tsp). Bake for 20 minutes at 350 degrees (you can put it right in with your pie).
- 3Let cool for a few minutes, then pop a chocolate chip in the center of the gooey cream cheese. Sprinkle powdered sugar on top for the final touch.
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Nutritional Facts for Cheese Danish Pie Crust Squares
Serving Size: 1 (10 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 38.9
- Calories from Fat 14
- Total Fat 1.5 g
- Saturated Fat 1.0 g
- Cholesterol 4.5 mg
- Sodium 12.3 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.0 g
- Sugars 5.8 g
- Protein 0.3 g
The following items or measurements are not included: