Crescent Roll Cream Cheese Danish
A delightful breakfast treat combining creamy cream cheese with sweet cherry filling wrapped in flaky crescent dough.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
Ingredients
Danish Ingredients
- 1 can refrigerated crescent dough 8-oz can
- 4 oz cream cheese softened
- 1 ⅔ cups powdered sugar divided
- 1 large egg yolk
- 1 teaspoon vanilla extract divided
- ¾ cup cherry pie filling
- 1 tablespoon lemon juice
- 1-2 tablespoons milk
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a mixing bowl, combine the softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and lemon juice. Blend until smooth and creamy.
- Step 3: Roll out the crescent dough on a lightly floured surface and pinch the seams together to form a single sheet.
- Step 4: Make cuts down each side of the dough, about 1 inch apart, leaving the center intact to create strips.
- Step 5: Spread the cream cheese mixture evenly down the center of the dough.
- Step 6: Spoon the cherry pie filling over the cream cheese mixture.
- Step 7: Fold the strips over the filling, alternating sides to create a braid pattern.
- Step 8: Beat the egg yolk with a splash of water and brush it over the Danish braid.
- Step 9: Transfer the Danish to a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until golden brown.
- Step 10: While baking, whisk together the remaining powdered sugar, 1 teaspoon of vanilla extract, and enough milk to reach desired glaze consistency.
- Step 11: Once baked, allow to cool for a few minutes before drizzling the glaze over the top.
Notes
Feel free to experiment with different pie fillings! Store leftovers covered for up to 2 days at room temperature.