Easy Cream Cheese Danish
This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.
This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.
My mom passed this recipe on to me and it's FABULOUS! My mom changed the directions slightly - she leaves the cresent dough rolled up and slices it into about 1/4" thick slices...then she flattens the middle a bit, fills it with the filling and bakes them. This makes tiny round danishes like the ones we buy frozen from Costco. They're awesome!Read More
My mom passed this recipe on to me and it's FABULOUS! My mom changed the directions slightly - she leaves the cresent dough rolled up and slices it into about 1/4" thick slices...then she flattens the middle a bit, fills it with the filling and bakes them. This makes tiny round danishes like the ones we buy frozen from Costco. They're awesome!
I woke up this morning craving danish. I had all of the ingredients on hand except lemon juice. I thought the suggestion of several previous reviewers to slice the crescent dough into rounds instead of making a top and bottom layer in a pan sounded interesting, so I sliced the crescent rolls into about 1/4 inch thick slices (dental floss makes this very easy!). I mixed up the filling and substituted 1/2 teaspoon lemon extract for the lemon juice (turns out that made it taste exactly like the danish filling I'm used to getting at the bakery!). I flattened down the center of each dough circle and filled the depression with a spoonful of filling and baked for 15 minutes. They came out great! Cute little mini danish. Half a recipe of filling is plenty for two tubes of crescent rolls. Don't overbake, they should just barely be golden or the danish will be dry.
Loved the filling, but I don't like canned dough. What I did use was puffed pastry and once philo. I rolled out puffed pastry then cut in 4 inch squares, put a tablespoon of filling in centre and pinched opposit corners baked 15 minutes in a 400F oven delious. Philo is just as easy. Unroll thawed pastry cut in 5 inch squares put into muffin pans then a spoon of filling. Taste is much better and realy not much more work with frozen puff and pholo pastry. Finish both with a sprinkle of powered sugar.
Excellent and, indeed, easy. I used the suggestion of a previous reviewer and sliced the crescent roll dough (like purchased cookie dough) rather than roll it out. I managed 20 slices per tube of dough. After flattening the middles, I could put almost a tablespoonful of cream cheese filling in the center of each. I reduced the filling amount by half and still had more than I needed. (I just refrigerated the extra; I KNOW I will be making these again soon.) I drizzled each individual danish with the glaze. This was a wonderful addition to the buffet set out for a breakfast meeting. Not a single crumb left. My next experiment will be to add a spoon of blueberry pie filling along side the spoon of cream cheese mixture. My local bakery makes awesome blueberry cream cheese danishes. I don't see why I can't too. lol
Thanks Natalie! Being a professional in the food business, I can tell you this really is a great recipe. After reading the comments...i made a few very minor changes. 1) baked bottom crust for about 5 minutes to prevent it from being soggy 2) Whipped a whole egg and brushed it on the top layer before baking (gave it a nice color 3) used the icing BUT...added about 3/4 tablespoon of Almond Extract in the icing (i did not end up using all the icing.. I just put on how much I personally liked...drizzled it on To the comments about shaping it round...I actually like the fact that you get cheese in every bite by keeping the recipe as is! To the comments about it being TOO much cheese mixture...I totally disagree. To me its the perfect amount. If you like Cheese Danish...use the full amount! To the comment about it taste better when its cooled off....you are right on the money...it was even better cold! Finally...it did taste like danish dough. I will be making this again real soon!!
Not bad! I took the harder approach and sliced the canned crescent rolls into 40 slices (20/roll). Made the whole filling amount w/exact ingredients listed and added 1/2 T. of sifted flour to stabilize it, had about 1/4 c. left over. The crescent rolls lack the true flavor of danish pastry (buttery/sugary), so next time I'll beat 1 egg w/1 T. water, brush the rounds and sprinkle w/a little sugar before filling them. When you make them this way (rounds vs. sheet-style), they take about 15 min. Watch them closely, and let them get golden brown for more of a bakery effect. I put about 1/2 T. of filling (before baking!)after indenting middle of the crescent rounds - was more than enough, and they will settle (shrink) a little when cool. I used parchment paper on the baking sheets - worth the investment, cleanup's a breeze! Also - the glaze was very stiff, but you want it that way to firm up like a frosting. An easier way to drizzle them is: 1) Make the glaze in a micro-safe dish, nuke for 5-10 seconds (watch closely, don't boil it - just want to make the glaze "pourable"), use a funnel to put it in a squeeze bottle, and drizzle away on COOLED pastries (so it doesn't run, makes it more authentic). I may try next time with puff pastry rounds in a muffin pan. Your friends will be impressed.
This came out perfect with (like others mentioned) half the filling mixture. Next time I may even use a little less than half of the sugar (like 1/3 cup). I laid the crescent unrolled and flat into the baking dish, topped with cream cheese mixture, then made three "stripes" with strawberry pie filling. I topped it with the second unrolled crescent roll and left some of the filling show, then made three "stripes" of pie filling on the top. Baked for 25 minutes and it was pretty and tasty!! Also, I used 3/4 cup of powdered sugar and 2 tablespoons of milk for the topping so it would drizzle. Next time I'll try the slicing method.
UN.BE.lieeeeeeavable! i halved the recipe, and added a splash of almond extract to the frosting. i also spread the filling, then rolled the dough up, loaf-style, and it came out looking & smelling like something from a bakery! i think next time i may also add some almond paste to the cream cheese filling and sprinkle slivered almonds on the frosting, just to experiment. so easy and so good!!!
I love this danish! I cut the recipe in half & cook it in an 8 inch square glass dish. I left out the lemon juice (didn't have any) but it's still delicious.
Thanks for this super easy but extra speical breakfast/brunch family favorite. I bake this in my Pampered Chef rectangle baker and get excellent results each and every time. I've added fresh blueberries or canned pie fillings for a change but I rarely ever use the glaze, too sweet for my tastes. I do an egg wash and then sprinkle with a cinnamon/sugar mix most of the time.
I followed the recipe without alterations. There is waaaay too much cream cheese. The bottom layer was soggy. The top layer was almost burnt. I read and re-read the instructions. Not sure why this is so highly rated.
I made these thinking they couldn't possibly be as good as everyone said they were, but I was sooooo wrong! I'm a 'from scratch' baker and dislike using pre-packaged doughs and mixes, but I must say that this recipe came together wonderfully and tastes better than my local grocery-store bakery danishes. The amount of filling was perfect. It seems like a lot at first, but the dough rises in the oven and the filling softens and melts. I added a couple drops of almond extract to the icing, which was the perfect topper. I'm eager to try these with a little raspberry jam in the middle as well. Definitely a keeper recipe!
I just got done making this and it looks and tastes nothing like the cheese danish I have had before. I followed the review recipe and just used the bottom layer of rolls - added the cheese mixture, which was so good...baked for only 15 minutes and it was already brown, so took it out of oven. The cream cheese mixture puffed up and browned. If anyone knows what I did wrong, please let me know as cheese danish is my favorite! Thank you in advance.
so delicious and super easy to make! Like others, I halved the filling and it was plenty. I also cut the crescent rolls into 1/4 inch slices, made a depression in the center with my thumb for the filling. Did not bother with the top layer of crescent rolls, as this method made great little mini-danishes. Baked for 15 minutes at 350 and it was perfect. Had some issues trying to drizzle the thick icing so I put it in a mini-squeeze bottle (the one I used was for making candies though any squeeze bottle should work) and it worked fantastically. Looked just like it came from a bakery! Hint: if the icing is still too thick to squeeze out nicely, dip base of squeeze bottle in very warm water for 10 seconds or so to thin it out
Easy & delicious recipe! I used two 8oz cans of dough and halved filling amount, then layered as directed in 8x8 glass pan. I think i would have liked even more filling in mine, so I'm not sure about halving the filling for a 9X13 pan. Icing was great with the addition of some almond extract. Filling had perfect flavor ( i dislike a lemon flavor in cream cheese, but didn't notice it at all).
I cut them into circles instead of using the sheet of dough. Got 17 circles out of one can of crescent rolls. Brushed with egg wash and sprinkled with sugar before filling. Used a teaspoon of cream cheese filling and a teaspoon of strawberry jam on each. Baked for 15 minutes and they turned out perfect. Cool completley before icing them. I would suggest to make the night before. I ate one cooled and then had another one the next morning. The next day didn't have the crescent roll taste. Not sure how it changes overnight, but it was a lot better the next day. A keeper recipe in our house.
oh. my. dear. goodness. that is all I can say.
I halved the filling like others, but I wish I hadn't. They turned out too bready. My husband says always err on the side of more instead of less. I used the crescent roll sheets instead of pressing the rolls together. That may have affected the recipe. However, the flavor is amazing! I did add half vanilla half almond extract though because I love almond extract. It makes everything better. Also, used 2 tablespoons milk in the glaze and it was still a little thick for drizzling. If you don't like the uncooked starchy flavor of powdered sugar, warming the milk will eliminate that taste for this and other powdered sugar glazes.
my husband and I loved this recipe! Used the lay flat in pan for the bottom and top crescent roll dough, did add canned blueberry pie filling to the cream cheese filling. brushed a little softened butter on top, sprinkled with sugar and cinnamon. Baked @ 350 degrease for 25 min. then baked @ 325 degrease for 5 min. perfectly done, tasted divine!!!!!!!!! Thanks sooooo... much for sharing this recipe.
Way to much filling and desperately in need of an egg to help it set up. My husband and I love cheese danishes, so this year as a treat between his b-day and Mother's day (same weekend) he made these with the kids. Unfortunately I should have read more reviews before printing it off and handing it to him (and yes, he can cook). If you make this I highly recommend you cut back on the sugar, add 1 egg to the filling, and decrease the filling by half. Good luck to you.
I thought these were good and easy. The pastry part wasn't the same as you'd get in a bakery but it was still good. I thought the cheese filling was so similar though to danishes I have bought! I took the advice of others and just cut the tube of crescents into rounds and made mini danishes.
This recipe is FABULOUS! I will be making this regularly! The only thing i did differently than the recipe called for was that I baked the bottom layer for 5 minutes before adding the filling (as another reviewer suggested) and I brushed the top with an egg wash and sprinkled it lightly with sugar. It turned out PERFECT!!!
Made this for Christmas breakfast and it was AWESOME! Everyong raved about it. It was so easy too!
I just could not imagine this tasting as good as the reviews BUT yummmmmm! I cut the filling in half as some reviewers suggested but next time I think I will use one 8 oz plus half of another to make a little more filling. My 94 year old mother said it tasted just like the danish you buy!
I ate these 5 mins after they came out of the oven and they tasted great. The extra frosting drizzle took something away from the pastry I think. It lacked flavor I think. Anyhow, I ate the leftovers the next day and the crescent dough taste was really pronounced and I could barely taste the filling at all. I felt like I was just eating a roll. I would make it again for just the filling but will probably try the phyllo dough as others have suggested.
I followed the instructions exactly for the pastry and cream, and in doing so, recieved many compliments and requests for more. The glaze was slightly too thick for my preference, which could be altitude, so I added a bit more milk. I enjoyed this, but my guests loved it and stated that it was better than any bakery pastry, which is ironic because it is so easy.
We love cheese danish and I had been searching for a recipe. This is it! I made it exactly as written. It was even better the next day. It is easy and delicous.
I made this yesterday for our Super Bowl Party today. Got up this AM and one corner of the dish had been emptied with a little note beside it that simply said, "Looked too good to wait, thanks Babe!" I didn't change a thing only because I didn't have time to fuss and it came together fast (I'm in love with fast) and super easy (my hero). DH says for me not to wait until next Super Bowl to do these again. Looks like a keeper...recipe and DH! Thanks sooo much, Natalie!!
My whole family begs for this! We tried it with a fresh raspberry and a frozen blueberry layer, both were a hit! Super easy and super good!
We loved this. My 6-year old declared it "really, really yummy!" I halved the recipe and omitted the lemon juice. I also only drizzled the glaze on half of them and we all agreed that next time we'll just skip the glaze entirely. I thought that the amount of cream cheese mixture was perfect. Many that made the full amount in the 9X13 pan made half the filling. I made half the filling too but used it in a 9X9 pan. Because we liked it so much, next time I'll use a 9X13 pan but I'll also use the amount of cream cheese specified, 2 8 oz packages. I guess it's a personal preference...we like a lot of filling! :) And I had one piece at room temp and one piece that had been refrigerated. I much preferred them cold :) Thanks, will make again!****Update***today I tried the slice method and made mini danish circles...LOVE them! I sliced them about 1/4 inch each and really piled the filling on but it baked just fine-about 12 minutes each. Will definitely make them again this way in the future :)
These are wonderful, my husband loves them, always a good thing. I do cut the crescents in rounds and top them with filling and bake.
These were delicious! I was planning to make them for Easter Brunch and then read a couple of recent unfavorable reviews. Finally decided to make them anyway since I had already shopped for the ingredients. I'm sure glad I did. They were wonderful. I did cut the filling in half, as suggested by other reviewers. There was plenty. Will make again!
Very easy and tasty recipe. I took the advice of other cooks and cut the roll of dough into 8 rounds, flattened them and filled them with the cheese filling. After the danishes were cooled I placed blueberry filling I made on the top and drizzled it with the icing. I added a bit of almond extract to the icing. There are so many possibilities with all the different fillings you can use.
These were very tasty. I took advice from previous people and didn't make as much filling. I'm glad I didn't..even cutting it down, I still had leftover filling. I tried the round way some people suggested too. Then I made some by seaming together the crescents and spreading the mixture over the top and rolling it up like you do cinnamon rolls. These turned out well too..the cream cheese was evenly distributed, creating a lighter and more even taste. Lots of possibilities with this recipe.
To die for!! Such a great recipe-it tastes better the longer it sits. I will definitely make this again and again.
OMG! So good!!! Perfect! I made the recipe just as it said, i did add almond extract to the frosting. So amazing! I am going to definitely make over and over!
These were simply Fantastic!! Based on previous reviews, i cut the filling in half, and still had a little too much. I also cut the 2 packages of crescent rolls into 1/4 inch thick circles, flattened the middle with my thumb, and put the filling in the middle. (made about 27 mini danishes) This took me about 8 minutes to put together, VERY SIMPLE! The filling tasted exactly like the cheese danish's i used to get from an italian bakery. The crescent rolls could have used a little something extra, i think next time i will brush them with butter and sugar based on other peoples reviews. I will definitely be making these again. Great from a brunch.
This got great reviews from family. Cut recipe in half.
We have made corrections to this recipe. We have replaced the dinner roll dough in the ingredient list with crescent roll dough as per the original submission.
This was sooo simple it should be illegal!! I made the round danishes and used half the cream cheese mixture like many reviewers said. It was just barely enough, but I put on a good amount on each danish. I made all the glaze because I halved that and it wasn't enough. I asked my husband if they tasted like cresent rolls and he said he wouldn't have ever known. These things could be transformed into all sorts of things...thank you for sharing!! :D
Amazingly fresh and good. Don't think I'll buy them at the supermarket anymore cuz this is too easy. A bit hit at the brunch party we served them at.
SOOO GOOOD! I made this for Easter and it turned out perfectly. Extremely easy too. I followed directions almost exactly; only changes wer baking bottom layer of crescent rolls for 5 min. and I also added blackberry preserves, which gave it a wonderful flavor. Even better the next day!
These were very yummy. I read the reviews before and I used the suggestions from others about the measurements for the filling. I also used two 8 oz. packages of the dough because my grocery store didn't have 10 oz. Turned out delicious though.
Easy and very good. Have made cream cheese pastry from scratch for years and given as gifts and was told by one of my yearly recipients this recipe is better than my recipe. Will definitely use when I need something quick and easy and fail proof.
Fantastic and impressive!
Just ok. The pastry came out kind of soggy which just ruined it for me. Tasted ok, but the texture wasn't to my liking.
The ingrediant list must have meant 2 cans "cresant rolls" instead of two cans dinner rolls. Although cresants rolls are listed in the instructions, when grocery shopping, I just used the ingrediant list...which means I bought the dinner roll cans. This is a big mistake b/c there is a big difference between the two. The pilsbury refridgerated dinner rolls already come in the shape of rolls whereas the cresants is a flat dough. Therefore, I used my roller to flatten out the rolls to make the "crust" and "topping." Also, I halved the filling, which was a good thing because the full filling would have been too much. Still, it is a great breakfast dish and would make this again...using cresant dough!
This was wonderful,I made half of what it called for and ate a ton. So very rich but in a good way. The lemon gives just enough flavor to balance the the sugar and creaminess.
Oh my! Oh my! This was a last-minute dish for me as I needed something to bring to a pot-luch brunch. It was the star dish! I must confess that I've never used store-bought dough before (I'm a from-scratch girl). It was a very easy recipe to make. I halved the filling as some suggested and found that I may use the full amount next time. But it certainly was delicious this way (and a bit healthier too!). I too found the dough to be a bit tricky to cover a 9*13 dish, but I managed to make it work. I realized that I had no lemon juice on hand (yikes!) and so I mixed up a tablespoon of really strong lemonade.
This tastes just heavenly... I took another reviewers advice and put lemon extract in it, and THAT is what made it taste like it was from a bakery. It made all the difference in the world. I make them into rounds and fill them with the filling and jam and then icing on top...makes for a knockout presentation. You will not be disappointed.
This turned out pretty good. Probably not Christmas morning worthy, but good. I spread sugar free strawberry preserves on half. I used light cream cheese and splenda to cut down on calories. Maybe full fat cream cheese would give it the extra star? I will probably make it again and put lines of strawberry preserves on top of the cream cheese mixture as spreading it all around made the top layer slide off very easily- making a very messy pastry. The fam liked it with the preserves better than the plain cream cheese.
These tasted really good. However, I wish there wasn't that much filling. I'll make it again, but I'll be sure to lessen the amount of filling. For those who love lots of filling, this is for you!!! Also, my icing was thick so it didn't "drizzle." Maybe it's because I made the icing right before putting it on??? I have no clue. But overall, they tasted great and it was very easy to make.
I had high hopes for this recipe, but we didn't like it much. Thanks anyway.
EXCELLENT!!!!! Only need about 1/4 of the cream cheese filling it calls for. We added a dab of pie filling the first time we made these & tried fresh blue berries the next time, both we're delicious. I will be looking for a "from scratch" flaky dinner roll to use instead of store bought next.
Wow, this was excellent. I made it using fat-free cream cheese, fat-free sour cream and reduced fat crescent rolls. I make them stretch to fit my 9x13 pan so it made the filling spread very well. I like the filling amount as in the recipe. My husband commented that it might be good with some type of jam inside for a bit more flavor. I told him about 1/2 the reviews already said that so next time I make it I will add some sugar free jam. I also am going to try Splenda for the sugar.
This could have been better. Maybe I'm biased seeing as how I work at a bakery that makes fresh traditional pastry daily, but making this with canned dough, while fast and easy, was "not very appetizing" Also, way too much filling. Really, cut the filling recipe in half unless you want half an inch of filling in your danish. The filling is good though. Would be tasty with the addition of berries mixed into it as well.
I used this filling in the Danish Kringle recipe and it was awesome!
I've made this two ways, both in a 9x13 pan and sliced into rolls. I prefer it made into individual rolls. When you make it in the pan, you really have to let it get brown on the top to be sure the bottom layer isn't going to turn out doughy and underdone, but when you slice it into rolls you can bake till just golden and the pastry doesn't get as dry. Also there is the patience factor. When it's in a big pan it takes a long time to get cool enough to ice and eat. The rolls are ready much sooner!
OMGosh!! The cream cheese filling is amazing! The crescent rolls tasted like crescent rolls which were not appealing at all. I decided to make them again but this time I made them with puff pastry and added cherry filling to the cream cheese filling and they were DELISH!! My guests raved about them because they looked like they came from a bakery. If u make these, ditch the crescent rolls and use pillsbury puff pastry, you'll be much happier with the results!!
This is a great recipe for a brunch or breakfast. My family loved it!!
This was perfect! I doubled everything except the filing. Be ware that this icing is very thick; I had to pipe the icing using a bag b/c I could not spread it with spatula. Heating the icing after it is combined may make the icing more pliable. I took it to work and the whole tray was gone within 30 minutes! Tastes best warm.
Just made the Cheese Danish using 1 sheet of puff pastry instead of crescent roll dough. I made half the recipe and used an 8 x 8 inch baking pan. Instead of drizzling with icing, I just sprinkled some sugar on top before baking. This is plenty sweet enough for my taste. I baked it for 35 min. @ 350 degrees F instead of the called for 20 to 30 minutes. I could not wait for it to cool down, so cut a piece of it after 15 min. cooling. One bite of this and I thought I'd died and gone to Heaven, it was so good! Will definitely make this again!
so delicious. I added drops of strawberry pie filling on top of the cheese filling.
these are sooo easy and super delish! i believe, imho of course, that the people who said there was "too much filling" are just crazy!! the cream cheese part is the best....hello! anyway i loved these and the fact that they are so simple to throw together is just an added bonus :)
Great taste and very easy to make. I cut the recipe in half for a 8x8 size pan. My kids loved it!
This is a wonderful recipe! i followed the advice of another review and used puff pastry instead of the cresent rolls and they turned out great! i am asked to bring these to every get together i attend
Holy cow! These are incredibly easy to make and my family can't get enough. I did increase the vanilla to 2 tsp instead of 1.
The directions seem to indicate that this dough is suppossed to line a 9x13 pan. Not in this lifetime! I tried rolling it out and nothing worked. So I left it about the same size I started with and went on to the filling. There is about double as much filling as one could possibly need. When I put the top crust on, it wouldn't stay put and the edges wouldn't stick together at all.
I was really missing the french danishes you can get at french bakeries in new york city. Well let me be the first to tell you THESE ARE FABULOUS. These definitely are professional grade cheese danishes. As far as those who said that there is too much cream cheese used in this recipe, not at all, it's the right amount for a tray of danishes. I made 1/2 my tray cherry pie filling on top of the cheese mixture. The other 1/2 of the tray is plain cheese. Works beautifully. Tastes like a danish you would get in a french pastry shop. The extra drizzle of icing on top also works well.
these were so very easy to make and tasted sooo very good! I tweaked the recipe a lil'...Cutting the filling in half, and used the crescent rounds, making a well in the center...AAAAAA++++!!!!
Wow - this was really fantastic. I took the advice of the previous reviewers and cut both the filling and the drizzle in half. I added a little extra milk and a splash of vanilla to the icing because I wanted more of glaze than a drizzled icing. I used low fat cream cheese and it was decadent, I don't think you'll miss the extra fat. A single can of crescent rolls is a perfect fit to an 8 by 8 square pan (just make 1/4 of the filing and icing from the recipe). I had to work out extra long today because of these!
Easy and good!
This is good stuff. I do admit to not having any sour cream. None. Not even a little bit i could scrape out of the container. So i did without and added just a tiny bit of milk. Halved the filling portion. Added some almond extract with the vanilla because its my favorite. Brushed the top with egg white and sprinkled with sugar. I did have to add a little bit more milk to the icing portion to get it to drizzling consistancy. Again added almond. Even my dh who doesnt have much of a sweet tooth loved these.
3.5 to be fair. They were I exactly what you'd expect from looking at the recipes. Kids ate them right up.
Pretty good. Filling is delicious.
I absolutely love this recipe. I was forced because of a broken oven to use the suggestion that someone made to slice the crescent roll dough into quarter inch slices. You use one circle for the bottom and one for the top. It makes beautiful little individual danishes. I have also made these ahead freezing the unbaked prepared danishes until needed. When I am ready to use them I pull them out of the freezer the night before and put them in the fridge. Then the next morning, I pop them into the preheated oven and cook them until golden brown; can't remember the time. I watch them because I'm still using my convection toaster oven until my big oven gets repaired or replaced. I want to replace; my husband wants to repair. It's amazing how much I've been able to cook in my toaster oven!!! One thing I've toyed with trying is drizzling them with dark chocolate and the sugar icing for a sweet little dessert or sweet appetizer. If anyone tries this before me, please post your results.
Mine turned out really good using half of the filling and adding a thin layer of raspberry jam. I used the Recipe Creations crescent rolls which are uncut sheets and it made this recipe so fast and easy. I will definately make again maybe using another type of jam or maybe lemon curd...
SOOO GOOD! I halved the recipe and used one can of crescent rolls and folded them over like a book. I cooked them for 20 minutes and then iced them. My husband, Daughter and I LOVED them! Thanks for sharing!
This is a FANTASTIC recipe. Easy, especially for a crowd, and delicious!
This was delicious!! I lowered the sugar to 1/2 cup per other reviews. Also, reading reviews I was torn into only using 1 package of cream cheese versus the 2 that it called for. So I split the difference and used 1-1/2 pkgs. I don't think there's any problem at all in using the 2. I also spread some raspberry preserves on it. Yum!! Be sure to pinch/seal all the seams together after putting the top on. Any slight cracks and the filling will ooze out. AND the prep time is much more than 10 minutes. Will make this again. Thanks Natalie!
Fantastic, and sinfully easy!
These were really yummy Natalie. I cannot believe I forgot to review this. My family is not big on breakfast so I ate most of them, but enjoyed them very much and see how they could be very company worthy. Thanks for sharing.
The measurements on this review when prepared exactly are terrible. I made it as-written and this danish was a soggy saccharine mess. Should have used half the amount of cream cheese. Also, there is too much sugar in the glaze to ever "drizzle over" the danish. Won't make it like this again.
I wanted to make individual servings, so I used Crescent Round (instead of roll) dough, flattened the middles (I left a lip on it to keep the filling inside) and put the cream cheese mix into each. It was fantastic, although you have to watch them carefully to make sure that they don't burn.
ok. very rich.
Kids loved it, hubby and I thought it was a little sweet. I added a layer of seedless raspberry jam on top of the cream cheese.
I slice the rolls up as well, only I actually roll out the dough, spread some cinnamon, spread the filling (leaving it really heavy on one end which then becomes the middle) then roll it up and slice it. This way there is a little bit of filling btwn all the swirls. I use half the filling, as others, and I eyeball the glaze. You can make it thinner and it will still harden but not be as sweet (for those who do not like too much sugar). You can also change the amount of sugar and lemon juice in the filling. I also added some vanilla extract to the filling. I do not use the sour cream as it is very hard to come by in Italy.
I made this twice in a week it went so fast. The first time I mixed it by hand and the cream cheese still had some chunks in it, so the second time came out GREAT when I used the kitchenaid to whip it up smooth. Same as the drizzle, use a whisk and it comes out smoother. EVERYONE wants the recipe. Next time I take this somewhere, the recipe is coming with me because I already know they will ask for it. I know someone mentioned it was too gooey when they cut it, that was because it was probably warm. I cut it after it's been in the fridge for a bit, no problems. AMAZING! Try it and pass it on!
I used the advice from previous people and cut these into rolls instead. I also heated the icing for 10 seconds to make it easier to drizzle. I used half the cream cheese filling. OVERALL: AMAZING! I loved them and so did all my roommates and neighbors!
TOO MUCH FILLING! Word of warning, folks... 16oz of soft cheese is two-thirds of an entire 9-inch cheesecake! This is a neat idea to use ready-bake crescent rolls though. It doesn't matter what kind of cheese you use - regular cream, ricotta, cottage, marscarpone or any combo thereof. (Heck, cheddar and ham would be good!) I halved it using 4oz of cottage & 4oz cream cheeses, and there was still way too much filling for it to be a "danish". It was even more so when I added some raspberry jam. Tasty, but too much! A good quickie if you're really craving some freshly baked goods or need something to bring to a potluck or bake sale. Next time I'm only going to make a quarter the filling, then top and fold each rectangle of crecent roll individually.
Very good. I did reduce the amount of cream cheese after reading the reviews (I halved the amounts), and still had too much. It was great, but for some reason my frosting was too runny and I had to keep adding sugar to thicken it. I will definately keep making this anytime we have the craving. Thanks for the post.
This is sooooooo good! It is a fast great last-minute-company-coming-over breakfast with coffee. My 10-year old son asks for it all the time, I plan to copy this recipe down tohis scrapbook so his future wife can make it for him!
This dish is easy to make and tastes delicious.
XLNT and EZ. Used only 1 8-oz cream cheese as reviewers suggested. Added some raspberry preserves on top of cream cheese at husband's request. Got many raves and requests for the recipe!
so yummy...i followed the other reviewer and added only one 8oz package of cream cheese...they disappeared so quick my hubby and kids love this as did i..will make all the time thank you so much for such a quick and easy recipe:-)
I make these for my diabetic aunt using splenda instead of sugar.
Yummy! I sliced the tube of crescent rolls in half; then sliced the halves in half; and then those forths into thirds to make 12 circles. I placed them on a greased sheet pan and made indentations in the center of each one. For the fillling, I cut the sugar down to 1/2 cup, and I didn't think they were sweet enough, so next time I'll use the full 3/4 cup. I filled a sandwich bag with the filling, snipped off a corner and then piped it on to each round. Baked at 350 for about 10 minutes, or until the pastry is browned. For the glaze, I used butter, powdered sugar, lemon extract, milk and just a touch of sea salt. Next time I'll omit the salt, as the pastry has plenty of salt in it. Really pretty addition to a table.
I have made this more times than I can count. No one believes they are homemade. Delicious!! A must try and super simple to assemble. I make the night before so they are solid enough to cut into triangles in the morning.
Wonderful recipe! Just be careful not to put too much frosting on or else it will taste too sugary.