Cheese Danish
Warm flaky pastry, with a cream cheese filling, and topped with a sweet glaze, yummy cheese danishes are a popular bakery treat that is easy to make at home.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Cool Time 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
16 ounces crescent dough rolls (two 8-ounce cans) 16 ounces full fat cream cheese, softened (two 8-ounce packages) 1 ½ teaspoon vanilla extract, divided 1 teaspoon lemon juice ¾ cup granulated sugar 2 eggs 1 tablespoon water ½ cup powdered sugar 2 tablespoons milk
Preheat oven to 350°F. Spray a 9x13 glass baking dish with nonstick cooking spray.
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.
In a medium mixing bowl, beat together softened cream cheese, 1 teaspoon vanilla extract, lemon juice, granulated sugar, and 1 egg.
Spread mixture evenly over the crescent dough.
Roll out the second sheet of crescent dough, pressing seams together with your fingers. Lay dough over the top of the cream cheese layer.
Mix remaining egg with a tablespoon of water and brush over the top of the crescent dough top.
Bake 30 to 40 minutes or until crescent dough is golden brown on the top and on the bottom of the baking dish.
Allow cheese danish bake to cool for 20 to 30 minutes before topping with glaze.
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.
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.
For an extra special touch, sprinkle the glazed danish with coarse sugar or add lemon to the glaze.