Description
This Easy Breakfast Cheese Danish is a delightful and creamy pastry perfect for morning gatherings or a sweet brunch treat. Made with refrigerated crescent rolls and a smooth cream cheese filling, it’s topped with a simple vanilla glaze that adds just the right amount of sweetness and a glossy finish. With minimal prep and baking time, this recipe offers a delicious homemade Danish without the fuss.
Ingredients
Scale
Base and Top Layer
- 2 cans refrigerated crescent rolls
Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Glaze
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 egg white (for brushing the top)
Instructions
- Prepare the Base: Preheat your oven to 350°F (175°C) and lightly grease a 13×9-inch baking pan to prevent sticking.
- Form the Base Layer: Unroll one can of crescent rolls and press it firmly into the bottom of the prepared pan, making sure to seal any seams so the filling doesn’t leak through during baking.
- Make the Filling: In a mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and one egg until the mixture is smooth and creamy with no lumps.
- Spread the Filling: Evenly spread the cream cheese mixture over the crescent roll base in the pan, ensuring a uniform layer.
- Add the Top Layer: Unroll the second can of crescent rolls and carefully place it over the cream cheese filling. Pinch the seams together to seal the layers properly.
- Brush with Egg White: Lightly brush the top layer with the egg white to achieve a beautiful golden brown finish after baking.
- Bake: Place the pan in the oven and bake for 35 to 45 minutes, or until the top is golden brown and the filling is set.
- Cool Before Glazing: Remove from the oven and let the Danish cool for about 20 minutes to allow the filling to firm up slightly.
- Make the Glaze: Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly runny.
- Drizzle the Glaze: Pour the glaze evenly over the cooled Danish in a decorative drizzle.
- Slice and Serve: Cut the Danish into 12 equal pieces and serve warm or at room temperature for a delightful breakfast pastry.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- You can substitute the milk in the glaze with almond milk or other plant-based milk for a dairy alternative.
- Use a sharp knife to slice the Danish cleanly after baking and cooling to prevent the filling from spilling out.
- For extra flavor, consider adding a teaspoon of lemon zest to the filling.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
