Reviewed: Apr. 26, 2011

The cream cheese filling itself was very yummy. There were times I thought it was too sweet though (and I am a sweet lover to the Nth degree), so I might cut back on it next time or add more lemon juice to balance it out. I improvised by using a slightly smaller rectangular pan to bake the danish in, and as a result there were times where I thought the filling was too much and other times when the flavor of crescent roll was too present, flavorwise. I would definitely make this again. Next time, I'd like to modify this recipe to go inside a puff pastry.

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Reviewer:

ZestforFood

Cooking Level: Intermediate

Reviewed: Apr. 24, 2011

Yum! Made these for our church's Easter Sunday brunch. They were a HUGE hit! Had lots of requests for the recipe.

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Reviewer:

knkwheaton

Reviewed: Apr. 16, 2011

I found 4 oz packages of crescents on sale for a dollar. As it was just for 3 people it was perfect. I made this with rounds like other people (8 rounds from the 4 oz. pkg). After cutting the rounds and before flattening the mixture I dredged them in sugar. It made them sweeter and more like a real danish. I only made 1/4 the cheese mixture, estimating most of the ingredients and it was more than enough.

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Reviewer:

JaymeKnits

Reviewed: Apr. 10, 2011

Very easy, came out exactly like a store-bought (but better!). This is very sweet. I did not half the filling like some people did, and Im glad I didnt.

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Reviewer:

serioussifl

Cooking Level: Expert

Reviewed: Mar. 30, 2011

This is so easy and tastes great. It has been a huge hit at both events I've taken it to so far. Everyone has enjoyed it so much that I even had a couple of people fight over the last piece.

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Reviewer:

Tonya

Reviewed: Mar. 28, 2011

Even easier with the new crescent roll sheets. I used 1 teaspoon lime juice in place of the lemon juice. I sprinkled a generous portion of cinnamon on top. They were a huge hit at my house. Thanks for the recipe, Natalie!

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Reviewer:

Mi ~ (a PRO at) Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Mar. 19, 2011

Yummy! I sliced the tube of crescent rolls in half; then sliced the halves in half; and then those forths into thirds to make 12 circles. I placed them on a greased sheet pan and made indentations in the center of each one. For the fillling, I cut the sugar down to 1/2 cup, and I didn't think they were sweet enough, so next time I'll use the full 3/4 cup. I filled a sandwich bag with the filling, snipped off a corner and then piped it on to each round. Baked at 350 for about 10 minutes, or until the pastry is browned. For the glaze, I used butter, powdered sugar, lemon extract, milk and just a touch of sea salt. Next time I'll omit the salt, as the pastry has plenty of salt in it. Really pretty addition to a table.

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Reviewer:

Julie62

Cooking Level: Expert

Reviewed: Mar. 16, 2011

This was amazing! I used the new pillsbury "crescent rounds" which is easier than slicing the tube of dough as suggested by other reviews. I also substituted irish cream instead of lemon juice for a richer taste.

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