Cream Cheese Danish with Glaze...ready to be cut into little squares! |
I love seamless crescent rolls. The doughboy is a genius. |
First layer of crescent rolls. |
The filling: egg, vanilla, sugar, sour cream and cream cheese. |
The top layer of crescent dough, rolled over the cream cheese filling. |
Baked to perfection, ready to glaze! And then eat. Yum. |
Cheese Danish
2 8-oz. tubes crescent roll sheets
2 8 oz. packages 1/3-less-fat cream cheese
1 T sour cream
1 egg
3/4 cup sugar
Juice of 1 lemon
1 tsp vanilla extract
Glaze:
1 1/2 cup powdered sugar
Juice 1/2 lemon
2-3 T milk
1/2 tsp vanilla
Lightly grease a 9x13 casserole dish with nonstick cooking spray. Unroll one tube of crescent rolls and stretch to fill the bottom of the dish. Beat together the cream cheese, sour cream, egg, sugar, lemon juice and vanilla. Evenly spread over the crescent roll crust. Top filling with the second tube of crescent dough. Bake in a 350 degree oven for about 20-25 minutes, until the top is golden brown. Whisk together the glaze ingredients. Allow the danish to cool for about 15 minutes before spreading the glaze on top. Cool to room temperature before slicing into small squares.
2 comments:
This looks amazing! Can't wait to try it... perfect for my sweet tooth pregnancy cravings!
Hope you love it...it's a perfect breakfast for us pregnant girls! :)
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