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Easy Cream Cheese Danish

cream cheese danish stacked with a bite on parchment paper.
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You can have homemade cream cheese danish at home in just 20 minutes thanks to store-bought crescent roll dough. With a sweet cream cheese filling twisted in layers of buttery flaky dough and piled in the center, and finished with a drizzle of vanilla glaze, this crescent roll cream cheese danish is truly irresistible. They're guaranteed to be a hit!

Ingredients

Units
  • 2 (8 ounce) crescent roll dough or dough sheets
  • 1 (8 ounce) full-fat brick cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 large egg + 2 Tablespoons whole milk, whisked (for egg wash)

Instructions

  1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper or silicone baking mat. Set aside. Combine the cream cheese, sugar, egg yolk, and vanilla in a medium bowl with a rubber spatula. (It should mix together easily but you can also do this with a hand mixer.) Set aside.
  2. Place one sheet of the crescent roll dough on a lightly floured surface (a silicone baking mat or parchment paper works too) and then the second sheet directly on top– if there are seams, pinch together before rolling. Then, using a lightly floured rolling pin to prevent it from sticking roll the dough into a 9x12-inch rectangle.
  3. Spread half the cream cheese mixture all over the dough. Using a sharp knife, cut into 6 long strips; each strip will be about 1 1/2 inches wide. Starting with the first strip, grab each end and slightly stretch and fold in half (so the cream cheese is on the inside.) Then, twist each strip into a long rope. Roll the dough rope into a spiral to make the shape of the danish, tucking the end of the outside piece slightly under. Transfer to the baking sheet. Repeat until each danish is formed. Using the back of a spoon or your fingers, gently press down the center of each danish for the filling. Brush the danish with the egg wash. Then, spoon the remaining cream cheese mixture into the center of each danish.
  4. Bake the danishes for 5 minutes at 425ºF then, keeping the danishes in the oven reduce the temperature to 375ºF and bake for an additional 10 minutes until lightly golden brown. The total baking time is 15 minutes. If desired, for additional browning, leave in the oven an additional 1-3 minutes.
  5. Remove from the oven and place the pan on a wire rack to cool for 5 minutes. Cover leftover danishes at at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: The danishes can be assembled ahead of time, up to the night before. If longer than 1 hour, cover and refrigerate and bake as directed. 
  2. Freezing Instructions: Baked (unfrosted) or unbaked rolls can be covered tightly frozen up to 3 months. Thaw overnight in the refrigerator and bake as directed. For baked rolls, thaw at room temperature.
  3. Crescent Roll Dough: There are two types of crescent roll dough at the grocery store– crescent rolls sheets and regular crescent dough. The only difference is one has the seams while the other doesn't, either can be used. You'll need to two packages of the dough. If using the dough with the seams, pinch them together to create a sheet.
  4. Filling: There are many options for filling– if you aren't using cream cheese for the filling in the center, half the amount to use only for the layers. Some other options include: lemon curd, plain jam or preserves (like strawberry, blueberry or raspberry), creamy cheese filling swirled with jam or preserves, Nutella, your favorite pie filling, apple butter, pumpkin butter or your favorite filling!
  5. Cream Cheese: The cream cheese should be at least at room temperature. If needed, you can microwave for 5-10 seconds (especially if you're not using a had mixer for the filling.)
  6. For Larger Danishes: Using a sharp knife, cut into 4 long strips; each strip will be a little over 2 inches wide. To form, follow the directions in step 3. Bake at 5 minutes at 425ºF then, keeping the danishes in the oven reduce the temperature to 375ºF and bake for an additional 12-13 minutes. The total baking time is 17-18 minutes.
  7. For Smaller Danishes: Using a sharp knife, cut into 8 long strips; each strip will be a little over 2 inches wide. To form, follow the directions in step 3. Bake at 5 minutes at 425ºF then, keeping the danishes in the oven reduce the temperature to 375ºF and bake for an additional 8 minutes. The total baking time is 12-13 minutes.

    Find it online: https://runlifteatrepeat.com/cream-cheese-danish-crescent-roll/