Crescent Cheese Danishes
Flaky crescent rolls filled with creamy sweetened cheese, baked to golden perfection and topped with a smooth glaze. Ideal for breakfast or dessert with a light, airy texture and balanced sweetness.
Equipment
- 1 baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Mixing bowls
- 1 electric mixer or hand whisk
- 1 measuring spoons and cups
- 1 spoon or spatula
Ingredients
- 1 can 8 oz refrigerated crescent rolls
- 4 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Unroll the crescent rolls and separate them into 8 triangles. Arrange the triangles on the prepared baking sheet.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add granulated sugar, vanilla extract, and egg yolk to the cream cheese. Beat until well combined and creamy.
- Place a spoonful of the cheese filling in the center of each crescent roll triangle.
- Fold the corners of the dough over the filling, pinching to seal and creating small pockets.
- Bake for 15-18 minutes, until the danishes are golden brown and the filling is set.
- Remove from oven and let cool for a few minutes on the baking sheet.
- To prepare the glaze, whisk powdered sugar, milk, and vanilla extract together until smooth.
- Drizzle the glaze over the warm danishes.
- Serve warm or at room temperature.
Notes
- For variation, use fruit fillings instead of cheese.
- Store leftovers in an airtight container for up to 2 days.
- Reheat gently to preserve flakiness.