This recipe was a treat for my David. I came across the recipe while browsing online, and it sounded so simple (plus, we had about 2 pounds of cream cheese hanging out in the fridge that I was anxious to use up) that I decided to make it for him. He really likes breakfast pastries, like danishes and sweet rolls (who doesn’t?), and cheese danish is one of his favorites, so I thought I’d give it a try. I’m glad I did.
The filling is absolutely perfect. The right balance of richness and sweetness. The pastry is just crescent roll dough, so nothing spectacular on its own, but it lends just the right texture to the danish, and doesn’t get in the way of the filling, which, of course, is the star.
One problem: There’s nothing healthy about this treat. It was about 12 Weight Watchers points for a slice, which is a LOT. I have some thoughts on how I might lighten it for the next time around, though. I think I’ll be trying that soon.
Easy Cheese Danish
- 2 (10 ounce) cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese, diced
- 3/4 cup white sugar
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons sour cream
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
- Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.