Cream Cheese Danish

Cream Cheese Danish
Adapted From:

Danishes are a nice change of pace for breakfast... and super tasty. I made these for my husband and the guys at the milk barn this morning - they were a big hit!


1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 tblsp lemon juice
2 (8-ounce) tubes refrigerated crescent rolls
raspberry or strawberry jelly {or jam}


1/2 cup powdered sugar
1 tsp vanilla extract
2-3 tsp milk


Blend cream cheese, sugar, and lemon juice. Unroll crescents into 8 separate rectangles. Pinch diagonal perforations together to seal the center of each rectangle. Divide cream cheese filling evenly amongst the dough; spread filling down center. Fold both long edges over filling, leaving 1-inch of filling uncovered. Pinch short edges to seal. Cover baking sheet with wax paper. Bake at 375° for 15-20 minutes, or until lightly browned. Top each open-face Danish with jelly { I used Grandma Mary Ann's homemade raspberry jelly}. 

In a small bowl, mix powdered sugar and vanilla. Stir in milk, one tsp at a time, until icing is smooth. Drizzle over warm Danishes.

8 Servings

No comments:

Post a Comment