Knock Your Socks off Cream Cheese Danish
"My husband doesn't usually walk through the door with a recipe, but one day he did as he said that I just had to make this. A lady brought it at work (according to the other Cream Cheese Danish recipes this happens a lot) and my husband said it was gone in 3 minutes flat. It is good, but very rich. Just close your eyes and chew..don't think of the calories :-)"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 2 (10 ounce) cans refrigerated refrigerated reduced-fat crescent rolls
- 2 (8 ounce) packages reduced-fat cream cheese or (8 ounce) packages neufchatel cheese, diced
- 1⁄2 cup white sugar
- 1 1⁄2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons sour cream
- 1⁄2 cup of crushed walnuts (or broken size of your choice) or 1/2 cup pecans (or broken size of your choice)
- 2 tablespoons dark brown sugar
-
Optional
- 1 egg white, beaten
-
For the glaze
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
directions
- Preheat oven to 350 degrees.
- Grease a 9 x 13 inch baking pan.
- Line bottom of baking pan with 1 can of the crescent rolls. Pinch your seam together to seal. Slightly moist fingers will help your fingers not stick to the dough and will also help to smudge any holes together.
- In a medium bowl and using your electric beater, mix together cream cheese, white sugar, lemon juice, vanilla and sour cream until whippy. Spread this filling on top of the rolls. Sprinkle walnuts on top of the filling. Sprinkle dark brown sugar over walnuts.
- Place second can of rolls on top of filling. I recommend pinching the seals closed instead of pressing because of the unstable filling. However, the layer of nuts will help a little here.
- Bake in preheated oven for approximately 25-30 minutes or until the crescent rolls appear. If you want a glossy top you can brush with beaten egg white during the last 10 minutes of baking but this is not necessary.only prettier.
- In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing. Avoid serving hot because filling is sticky and it will burn your mouth!
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Reviews
-
I can't have the gluten, but my favorite taste tester (husband)said give it 5 stars. I doubled the recipe and will take them to school tomorrow. I am going to tell them that they all better be gone in 3 minutes!!I did sub pecans for the walnuts because that is what I had on hand. They are beautiful. I did get to lick the filling bowl, yum!
RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
