Cheese Danishes (Print Version)
# Ingredients:
→ Danish Base
01 -
2 tubes (8 oz each) crescent rolls
02 -
2 tablespoons salted butter, melted
03 -
8 tablespoons light brown sugar
→ Cream Cheese Filling
04 -
1 package (8 oz) cream cheese, room temperature
05 -
¼ cup granulated white sugar
06 -
1 teaspoon pure vanilla extract
→ Vanilla Glaze
07 -
½ cup powdered sugar
08 -
1 teaspoon pure vanilla extract
09 -
4 teaspoons milk
# Instructions:
01 -
Preheat your oven to 350°F (177°C). Lightly spray a baking sheet with non-stick cooking spray.
02 -
In a medium bowl, mix the room temperature cream cheese, granulated sugar, and 1 teaspoon vanilla extract until smooth and well combined. Set aside.
03 -
Carefully unroll the crescent dough from both tubes. You should have 8 perforated rectangles total (4 from each tube). Press along the perforations between the triangles to seal them, creating solid rectangles.
04 -
Brush each rectangle evenly with melted butter. Sprinkle about 1 tablespoon of brown sugar on each buttered rectangle, covering the surface.
05 -
Starting from the long side of each rectangle, roll the dough into a log shape. Pinch the edges to seal. Carefully coil each log, tucking the end underneath. Using your fingers, make a small indentation in the center of each coil to hold the filling.
06 -
Place the coiled dough pieces on the prepared baking sheet, spacing them about 2 inches apart. Spoon about 2 tablespoons of the cream cheese mixture into the center of each coil. Bake for 15-18 minutes, until the pastries are golden brown and puffed.
07 -
While the danishes are baking, make the glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl until smooth. Add more milk if needed to reach a drizzling consistency.
08 -
Once the danishes are done baking, remove from the oven and let cool for about 5 minutes. Drizzle the glaze over the warm pastries and serve immediately for the best taste and texture.
# Notes:
01 -
For extra richness, you can add 1 egg yolk to the cream cheese filling mixture.
02 -
These danishes are best enjoyed fresh and warm from the oven, but can be stored and reheated.
03 -
For a citrus twist, add 1 teaspoon of lemon or orange zest to the cream cheese filling.