Total Time
Prep 7 mins
Cook 15 mins

These are lovely for breakfast and make a great late night snack!

Ingredients Nutrition


  1. Separate dough into four rectangles; seal perforations.
  2. On a lightly floured surface, roll each into a 7"x3 1/2" rectangle.
  3. In a small mixing bowl, combine cream cheese, sugar, and lemon juice until smooth; spread over rectangles.
  4. Roll up from long side; pinch edges to seal.
  5. Holding one end, loosely coil each.
  6. Place on an ungreased baking sheet.
  7. Top each coil with 2 teaspoons preserves.
  8. Bake at 350*F.
  9. for 15-20 minutes or until golden brown.
  10. For glaze, in a bowl, combine confectioner's sugar, vanilla and enough milk to achieve desired consistency.
  11. Drizzle over top.
  12. Yield: 4 servings.


Most Helpful

*Made for ZWT III* Yummy!! It doesn't get any quicker or easier than this. I used apricot preserves because that is what I had on hand. I think these would be delicious no matter what kind of preserves are used. My family loved these and gave them 2-thumbs up. Thank you for sharing this quick and easy is definitely a keeper!!

Bayhill June 27, 2007

Wow! This is a really easy danish recipe! I made these while on vacation and got rave reviews. I used raspberry and blueberry jam. The only change I made was to the filling. I decreased the lemon juice to 2 teaspoons and added 1 teaspoon vanilla extract. I rolled out my cresent dough on parchment paper so I didn't need to flour anything, which made for an easy cleanup. Thanks so much for this recipe! We're making them again tomorrow! HK

Heather'sKitchen April 11, 2007

My husbund loves danish. We sat together and made these; cute huh? I enjoyed watching his large man hands twist and turn the dough; ok,I am easily amused. He can make these himself now and I'm sure he will come up with new variations. I only used one good squeeze from 1/2 a lemon so the cream cheese was like creamy butter, applied with pastry brush. I encourage anyone with kids or husbunds to grab some together time and make these.

Pastryismybiz March 27, 2007

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