Description
This Easy Breakfast Cheese Danish is a delightful, homemade pastry perfect for a sweet morning treat. Featuring a creamy, sweetened cream cheese filling layered between buttery crescent roll doughs, it bakes to a golden perfection and is finished with a simple vanilla icing glaze. Ready in under an hour, this recipe yields 12 delicious servings, ideal for family breakfasts or brunch gatherings.
Ingredients
Scale
Danish Base and Filling
- 2 cans refrigerated crescent rolls
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Glaze
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 egg white (for brushing top)
Instructions
- Prepare the Base: Preheat your oven to 350°F (175°C) and lightly grease a 13×9-inch baking pan to prevent sticking.
- Form the Base Layer: Unroll one can of refrigerated crescent rolls and press the dough evenly into the bottom of the prepared pan. Make sure to seal all the seams to form a solid crust.
- Make the Filling: In a mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and one egg until the mixture is smooth and creamy with no lumps.
- Spread the Filling: Evenly distribute the cream cheese filling over the crescent roll base, smoothing it out to cover the entire surface.
- Add the Top Layer: Unroll the second can of crescent rolls and carefully place this dough over the cream cheese filling. Pinch any seams together to seal the top layer properly.
- Prepare the Top: Brush the surface of the top dough with the egg white to achieve a shiny, golden finish when baked.
- Bake: Place the pan in the preheated oven and bake for 35–45 minutes until the Danish is golden brown and cooked through.
- Cool: Remove from the oven and allow the Danish to cool in the pan for about 20 minutes, which helps the filling to set.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
- Finish and Serve: Drizzle the glaze evenly over the cooled Danish. Slice into 12 pieces and serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature for easy mixing without lumps.
- Sealing the seams of the crescent rolls helps prevent the filling from leaking during baking.
- Use fresh eggs for the best flavor and appearance when brushing the top layer and preparing the filling.
- The glaze can be adjusted in consistency by adding a little extra milk to thin or more powdered sugar to thicken.
- For a fruit variation, consider adding a layer of jam or fresh fruit within the filling before topping with crescent dough.
- Allow the Danish to cool properly before glazing to prevent the glaze from melting too much.
