Description
A luscious, bakery-style cheese danish made easy with crescent roll dough and a creamy, tangy-sweet filling, finished with a vanilla glaze.
Ingredients
- 2 cans refrigerated crescent rolls
- 2 × 8 oz packages cream cheese, softened
- ¾ cup granulated sugar, plus extra for sprinkling
- 1 tsp pure vanilla extract
- 1½ tsp fresh lemon juice
- 2 tsp sour cream
- 1 egg
- 1 egg white (for brushing on top)
- 1 cup powdered sugar
- 2–4 tsp milk (adjust for drizzle consistency)
- 1 Tbsp softened butter
- 1 tsp pure vanilla extract (for glaze)
Instructions
- Preheat the oven to 350 °F (175 °C). Lightly spray a 13×9-inch baking pan.
- Unroll one can of crescent rolls into the pan, pinching seams to form a base.
- In a bowl, beat together cream cheese, ¾ cup sugar, vanilla, lemon juice, sour cream, and egg until smooth.
- Spread the cream cheese mixture evenly over the dough base.
- Unroll the second can of crescent rolls and place over the filling. Pinch edges to seal.
- Brush the top with the beaten egg white, then sprinkle with a bit more granulated sugar.
- Bake for 20–25 minutes, or until golden brown.
- While it bakes, whisk together powdered sugar, milk, butter, and vanilla until smooth.
- Let the danish cool slightly in the pan, then drizzle with glaze.
Notes
- Use a zip-top bag with a small snip for easy glaze drizzling.
- Add a pipette of almond extract or pinch of cinnamon for a flavor twist.
- Dot fruit preserves over filling for a fruity variation.
- Store leftovers in the fridge for up to 3 days; reheat briefly before serving.
- Can be frozen for up to a month; thaw overnight and reheat gently.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 19g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
