Knock Your Socks off Cream Cheese Danish

Total Time
40mins
Prep 15 mins
Cook 25 mins

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 :-)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 inch baking pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Reviews

(2)
Most Helpful

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!

GlutenFreeBaker January 23, 2008

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