Cream Cheese Danish

Wow.  I don't know what to say.  Other than to tell you that this danish is awesome.

Cream Cheese Danish with Glaze...ready to be cut into little squares!

What's not to like about a layer of crescent rolls, a layer of cream cheese filling, and another layer of crescent rolls?  Oh, and then you cover it with glaze.

I love seamless crescent rolls.  The doughboy is a genius.

That's right.  It's even better than it sounds.  Serve it at room temp, because it's just too rich to serve warm!  You could probably also serve it chilled, though I've not done it that way...I think it would be good!

First layer of crescent rolls.

And are you even going to believe this?  I used 1/3 less fat cream cheese.

The filling: egg, vanilla, sugar, sour cream and cream cheese.

You'll probably never hear those words from me again.

The top layer of crescent dough, rolled over the cream cheese filling.

But it totally worked in this recipe.

Baked to perfection, ready to glaze! And then eat.  Yum.

It's versatile, it's sweet, it's EASY, it's just plain delicious.

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.