Simple Cream Cheese Danish

By Erica

I've mentioned that I'm entering the Pillsbury Bake-Off and this means I'm experimenting with recipes all over the place. I'm going to share one with you that I don't think is a million dollar winner, but is damn tasty nonetheless.

Ingredients:

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Optional: pie filling or fruit preserves of your choice

Icing:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Preheat the oven to 350.

Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 - 20 minutes.

While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

Voila! Cream cheese danish without leaving the house or breaking a sweat.

Comments

[Cherrie]

My favorite thing to make when we have overnight guests (although I can eat half of them on my own :)

[christy]

Could you freeze these?

[Randi Ann Bjerke]

Hi! My first batch looked like discs too :o/ I wasn't sure at first if I mooshed my 1/4 inch discs too much to where the outer part of the roll got stuck to the inner roll slices and wouldn't rise or what... But since I already pushed the middles down of the second batch I couldn't adjust my squishing technique, so instead, I molded the second batch into lil bowls, which also didnt rise. Finally I opened my second pack of crescents, cut them in about 3/4 inch-ish slices (I had already put my tape measure away) and carefully pushed just the center down being extra careful not to squish the outer rings and TA-DA picture perfect!!! Note: the flat batches tasted great too but after I figured out how to get them to rise properly I could only do a few good looking ones in the third batch since I couldn't stop scooping WELL OVER a table spoon of the cream cheese filling.... Into my mouth! .... Well off to the store to re-up my supplies... I'm out of filling. These are great! Thank you for the recipe!