Prep 20 mins
Cook 20 mins
Small danishes that make a great addition to a brunch buffet. You can also make fruit and cream cheese danishes by adding a spoonful of your favorite pie filling prior to baking. There are never any leftovers when I make these.
- 2 (10 ounce) cans crescent roll dough
- 1 (8 ounce) package cream cheese, diced
- 1⁄2 cup white sugar
- 1 teaspoon lemon juice
- 3⁄4 teaspoon vanilla extract
- 1 teaspoon sour cream
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
- Preheat oven to 350 degrees F (175 degrees C).
- Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
- Place slices of dough on cookie sheet and make slight indention in the middle.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
- Add a tablespoon of filling to each roll.
- Bake in preheated oven for 15 to 20 minutes.
- In a small bowl, stir together confectioners' sugar, milk and butter.
- After Danish has cooled, drizzle with icing.
Very, very easy and they turned out so cute! (Cute? Is food supposed to be cute? Well, these are!) I think next time I will put the crescent dough in the freezer for a few minutes after unwrapping it, to firm it up and make it a bit easier to slice, especially on a warm day. I also know now to use an electric mixer for the cream cheese blend; doing it by hand wasn't enough to really whip it up and smooth out the sugar grains (though it still tasted great!). Also be sure to make pretty good size indentions; I had a few that were too shallow and the filling slipped off when the dough rose during baking. (Oh rats, had to just eat those myself when they came out! ;o) I did have filling left over, much to my daughters' delight, so you might even be able to spread the filling out across 2-1/2 or 3 cans of dough. These were great in spite of me, lol, and are definitely going in my list of quick and tasty treats for brunch, coffee hour, overnight guests, holiday trays, or just 'cause. Can't wait to try them with fruit filling!
Made these for our annual Worship/Breakfast in the Park where we serve a simple Continental breakfast after worship. Wanted something easy to make and easy for people to pick up and enjoy. They were so easy to make, and I made lots of variations ... peach, black raspberry, apple and cheese. The only thing I learned along the way, and modified, was the 1/4 inch slice. My first couple of batches resembled cookies more than a danish. A little heftier slice produced a nice, raised danish. Super easy ... very good!
Great taste and flavor. Tasted like cheesecake filling! I do have a few suggestions, to make a larger danish (like New York style) break the roll of dough in half lengthwise and unroll half of the dough and wrap it around the other half. Also make a deep indentation because it will puff up. Add lots of filling because the recipe makes a lot and its SO tasty, I found myself dipping my finger into it while cooking! They freeze well too! What more can you ask for???