Reviewed: Apr. 12, 2012

SOOO GOOOD! I made this for Easter and it turned out perfectly. Extremely easy too. I followed directions almost exactly; only changes wer baking bottom layer of crescent rolls for 5 min. and I also added blackberry preserves, which gave it a wonderful flavor. Even better the next day!

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Reviewer:

Sarah

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

Reviewed: Apr. 8, 2012

These were delicious! I was planning to make them for Easter Brunch and then read a couple of recent unfavorable reviews. Finally decided to make them anyway since I had already shopped for the ingredients. I'm sure glad I did. They were wonderful. I did cut the filling in half, as suggested by other reviewers. There was plenty. Will make again!

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sherylita

Living In: Redding, California, USA

Reviewed: Apr. 3, 2012

excellent. VERY CREAM CHEESEY!!!!

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jessbrown

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Cooking Level: Intermediate

Home Town: Pryor, Oklahoma, USA

Reviewed: Mar. 29, 2012

My whole family begs for this! We tried it with a fresh raspberry and a frozen blueberry layer, both were a hit! Super easy and super good!

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Shelley

Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

I chose to use crescent rounds to make individual danishes instead of the 9x13 pan. If you do this, you will definitely need to cut the filling in half. There are only 8 rounds per can of dough. Make an indentation in the center and fill with a tablespoon of filling and smooth out. Bake as directed on the can, 10-12 minutes, watching carefully. The filling tasted great. The glaze in this recipe turned out thicker than my recipe for cream cheese cake frosting. I had to add way more milk to reach "drizzling" consistency.

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Reviewer:

vreily

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Mar. 25, 2012

a very easy and good recipe

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NO2JROF4

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Brownstown, Michigan, USA

Reviewed: Mar. 18, 2012

This dish is easy to make and tastes delicious.

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MDENNISTON

Reviewed: Mar. 17, 2012

I was really missing the french danishes you can get at french bakeries in new york city. Well let me be the first to tell you THESE ARE FABULOUS. These definitely are professional grade cheese danishes. As far as those who said that there is too much cream cheese used in this recipe, not at all, it's the right amount for a tray of danishes. I made 1/2 my tray cherry pie filling on top of the cheese mixture. The other 1/2 of the tray is plain cheese. Works beautifully. Tastes like a danish you would get in a french pastry shop. The extra drizzle of icing on top also works well.

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Reviewer:

vanessa g.

Reviewed: Mar. 13, 2012

This could have been better. Maybe I'm biased seeing as how I work at a bakery that makes fresh traditional pastry daily, but making this with canned dough, while fast and easy, was "not very appetizing" Also, way too much filling. Really, cut the filling recipe in half unless you want half an inch of filling in your danish. The filling is good though. Would be tasty with the addition of berries mixed into it as well.

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jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Mar. 9, 2012

Yummy and easy. I used almond extract in the filling and not vanilla. I also did not use the glaze as they were sweet enough without it. Already getting requests to make these again!

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