cream cheese danish

1
Christina Giles Hester 0

"from food lush blog"

Ingredients

40 m 10 servings
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350.
  2. Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape.
  3. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
  4. In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream.
  5. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.
  6. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.)
  7. Bake for 15 - 20 minutes.
  8. Mix together the confectioner's sugar, milk and butter in a small bowl.
  9. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
You might also like

Reviews

Very easy and were a hit. Icing isn't great but you really don't need it.