Ingredients:

  • Danish:
  • 2 cans Crescent rolls
  • 1 8oz. block cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp. vanilla
  • 1 egg
  • Glaze:
  • 1/2 cup confectioner's (powdered) sugar
  • 2 Tbsp. milk
  • 1/2 tsp. vanilla
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I came across this recipe on Pinterest which looked “somewhat” familiar to the cheesecake bars I’ve made recently.  These, however, looked suitable for breakfast as well as dessert.  I picked up a can of Pillsbury Crescent Seamless Dough and wanted to give it a try.  It’s the same price as the standard crescent rolls and it’s basically the same thing, same size, same jack-in-the-box POP! when opening, only without the perforations. Cheese-Danish-text3

Instructions:

1. Spray a 9×13 baking dish with nonstick spray and set aside.  Preheat oven to 350ºF.

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2. In a large mixing bowl, combine cream cheese, sugar, vanilla and egg.  Using an electric mixer, combine until mixture is well mixed and whipped. IMG_3574

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3. Unroll whole can of one crescent roll to cover bottom of baking dish.  Pinch together seams.

4. Drop cream cheese mixture on top of crescent dough and smooth evenly.

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5. Cover cream cheese with second can of crescent rolls (I used the Crescent dough sheet for my top layer).

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6. Using a knife, pierce hole in top layer of dough and using fingers create a slit approximately 2 inches in length. Repeat until there are about 9 equally-sized slits.

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7. Brush top layer of dough with egg white.  This will give the top layer a nice pretty shine when baked.

8. Bake at 350ºF for 30-35 minutes.

9. White the danish is baking, we’ll make the glaze:

10. In a bowl (I used my 2-cup glass measuring cup) combine powdered sugar, vanilla and milk, stirring until well combined.

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11. Allow danish to cool for about 20 minutes before adding the glaze.

12. Drizzle sugar glaze over danish and serve warm!

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