Cheese Danish

Table of Contents

1. Cheese Danish Ingredients
2. Substitutions and Additions
3. How to Make This Cheese Danish Recipe
4. How to Serve
5. Storage
6. More Recipes You’ll Love
7. JUMP TO RECIPE

Flaky, buttery pastry, filled with a delectable cream cheese filling, homemade cheese danishes are not only delicious, but they are easier to make than you think. Topped with a drizzle of sugary glaze, simple cheese danishes are perfect for breakfast or a sweet snack. 

Enticing enough for a special occasion, cheese danishes are easy enough to make for a relaxing weekend brunch. If you enjoy cheese danishes you’ll want to try cherry or blueberry danishes. 

Cheese Danish Ingredients

Substitutions and Additions

Cream cheese: Full-fat cream cheese has the best texture for the filling, but you can use reduced-fat (Neufchatel) instead.

Crescent rolls: Crescent roll baking sheets without perforations make this recipe even easier, since you won’t have to press the edges together. You can also use puff pastry sheets.

How to Make This Cheese Danish Recipe

STEP ONE: Preheat oven to 350°F. Spray a 9×13 glass baking dish with nonstick cooking spray.

PRO TIP: If you use regular crescent roll dough, you don’t have to seal the edges perfectly, because they will puff up and come together while baking.

STEP TWO: Unroll a full sheet of crescent dough and press into the bottom and up the sides of the prepared baking dish, pressing the seam lines together.

STEP THREE: In a medium mixing bowl, beat together softened cream cheese, 1 teaspoon vanilla extract, lemon juice, granulated sugar, and 1 egg. 

PRO TIP: Lemon juice adds a hint of flavor to the filling, but can be omitted if you prefer. For a sweeter filling, increase the sugar to a full cup.

STEP FOUR: Spread mixture evenly over the crescent dough.

STEP FIVE: Roll out the second sheet of crescent dough, pressing seams together with your fingers. Lay dough over the top of the cream cheese layer.

STEP SIX: Mix the remaining egg with a tablespoon of water and brush over the top of the crescent dough top.

STEP SEVEN: Bake 30 to 40 minutes or until crescent dough is golden brown on the top and on the bottom of the baking dish.

STEP EIGHT: Allow cheese danish bake to cool for 20 to 30 minutes before topping with glaze.

STEP NINE: To make the glaze, whisk together ½ cup powdered sugar, remaining ½ teaspoon vanilla extract, and milk until smooth.

STEP TEN: Drizzle glaze over cooled danish. Cut into 12 bars and serve.

PRO TIP: For an extra special touch, sprinkle the glazed danish with coarse sugar or add lemon to the glaze.

How to Serve

Take a bite out of your cheese danish along with a warm cup of tea or coffee. These luscious danishes pair perfectly with other pastries as well as a bowl full of fresh berries. Enjoy these creamy pastries along with other breakfast favorites like cinnamon rolls or coffee cake. 

Storage

IN THE FRIDGE: Once the dish is cool and the glaze is set, cover with plastic wrap and store in the refrigerator for up to 5 days.  

IN THE FREEZER: Unbaked danish can be frozen, wrapped tightly, for 3 to 4 months. Defrost at room temperature for 2 to 3 hours before baking. Baked danish can be frozen for a few weeks.

A favorite at any bakery, now you can make your own cheese danishes at home. Enticing enough for a special occasion, cheese danishes are easy enough to make for a relaxing weekend brunch. These danishes are warm and flaky, with a perfectly sweet cream cheese filling.

More Recipes You’ll Love

• Cherry Danish
• Crescent Roll Cinnamon Rolls
• Cherry Cheesecake Tacos
• Apple Pie Bites