Crescent Cheese Danishes (Quick & Easy)

8
Servings
10m
Prep Time
18m
Cook Time
28m
Ready In


"The Danish, as we know it today had it's beginnings from Wienerbrod (Vienna Bread) where they were first made in Denmark in 1840 by Viennese chefs. Danish pastries (world-famous sticky delights) rose in popularity over the centuries and are now a firm favorite of ordinary Danes (and the rest of the world)."

Original recipe yields 8 servings
OK
  • FOR DANISHES
  • FOR GLAZE

Nutritional

  • Serving Size: 1 (123.1 g)
  • Calories 359.9
  • Total Fat - 15.3 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 39.1 mg
  • Sodium - 440.5 mg
  • Total Carbohydrate - 51 g
  • Dietary Fiber - 1.6 g
  • Sugars - 36.1 g
  • Protein - 5.5 g
  • Calcium - 55.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees (F)

Step 2

In a medium bowl, combine softened cream cheese with white sugar and vanilla extract until smooth.

Step 3

Separate crescent dough into eight rectangles.

Step 4

Seal perforations.

Step 5

Using a brush or spoon, spread melted butter all over crescent rolls.

Step 6

Sprinkle each rectangle with about 1 tbsp. of brown sugar.

Step 7

Roll up from long side; pinch edges to seal.

Step 8

Holding one end, loosely coil each.

Step 9

Spread out the dough in the middle some to make room for the filling.

Step 10

Place on cookie sheet that has been sprayed with nonstick spray.

Step 11

Top each coil with about 2 tablespoons of cream cheese filling.

Step 12

Bake at 350(F) for 15-18 minutes, or until golden brown.

Step 13

For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.

NOTE:If you don't need so many danishes, just use one tube of crescent rolls and save the leftover cream cheese filling for another time. Just put it in a container with an airtight lid and store in the fridge for up to a week


Tips & Variations


No special items needed.

Tags : Desserts

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