Cheese danish are easy to make when you start with refrigerated crescent roll dough!
Sure, once in a great while I may be selfish and cook something I know Handsome won’t touch with a ten foot pole, but sometimes I see a recipe that’s all for him and I rush to the kitchen to make it. He works all day (usually outside on the hottest days or up on a roof in the coldest) and doesn’t always stop to eat anything nutritious, so dinners at night aren’t about the blog, they are about feeding him well to make up for the long day.
In the morning, neither of us often stop for breakfast, but he has been guilty of falling for the buy one get one free Entenmann’s cheese danish from time to time. Ever wanted to know why you don’t let your other half go to the market alone when your the one that does the cooking? Yeah, that’s why.
So here’s a much more cost efficient semi-home made version of cheese danish that you can whip up in a few minutes and have ready and fresh every day. Hopefully this will prevent drive-by snacking at your local Quickie Mart.
Easy Cheese Danish
from the Country Cook
- 2 tubes Crescent Rolls
- 1 (8 oz.) package cream cheese (softened)
- ¼ cup granulated white sugar
- 1 tsp. vanilla extract
- 2 tbsp. butter (melted)
- 8 tbsp. light brown sugar
For the Glaze: (Optional)
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 4 tsp. milk
Preheat oven to 350 degrees (F)
In a medium bowl, combine softened cream cheese with white sugar and vanilla extract until smooth and creamy.
Separate dough into eight rectangles (keeping two opposite facing cutouts facing one another) sealing up the perforations between the two.
Spread melted butter all over crescent rolls. Sprinkle each rectangle with about 1 tbsp. of brown sugar.
Starting with the long side, roll each rectangle up being sure to pinch the edges and wrap into a loose circle.
In the center of each, create a well where the cream cheese will go by punching down a hole with the tips of your fingers.
Place on cookie sheet lined with parchment paper and top each danish with 2 tablespoons of cream cheese filling (more or less to your liking).
Bake at 350(F) for 15-18 minutes, or until golden brown. Let cool.
For Glaze: Combine powdered sugar, vanilla and milk until sugar is dissolved and drizzle over each danish a few minutes before serving.
These quick and simple cheese danish were perfect. I was able to use up some Pillsbury crescent dough that I knew I bought for some reason. They are fairly easy to adapt to any taste, by adding berries, lemon or apples on the inside or on top while cooking. I only used one tube of dough, making four danishes, knowing we wouldn’t eat them quickly. But if you are in a pinch and need to wow those unexpected guests, these would go a long way with minimum effort.