Ingredients
Scale
For the Danish:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 egg yolk (reserve the white for the egg wash)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 package (8 oz) cream cheese, softened
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Filling:
- Mix Filling Ingredients: In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Assemble the Danishes:
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Crescent Dough: Open the cans of crescent roll dough and separate the dough into triangles. On the parchment-lined baking sheet, place the triangles with the wider part towards you, slightly overlapping the edges, and press together to seal, forming a rectangular shape. You can also shape them into individual Danishes by creating circles or squares, leaving a well in the center for the filling.
- Add Filling: Spoon the cream cheese mixture onto the center of each prepared dough shape. If making a large rectangle, spread the mixture evenly across the dough, leaving a small border around the edges.
- Create Egg Wash: In a small bowl, lightly beat the reserved egg white with a tablespoon of water.
- Apply Egg Wash: Brush the edges of the dough with the egg wash. This will help to create a golden color upon baking.
- Bake: Bake in the preheated oven for about 15-20 minutes, or until the Danishes are golden brown and the dough is fully cooked.
Prepare the Glaze:
- Mix Glaze Ingredients: While the Danishes are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl. Adjust the consistency by adding more milk or powdered sugar as needed; the glaze should be thick but pourable.
- Glaze the Danishes: Once the Danishes are slightly cooled, drizzle them with the glaze.
Serving:
- Serve the Crescent Cheese Danishes warm or at room temperature for the best taste and texture.