EASY CREAM CHEESE DANISH
A close family friend made this for every potluck--it's easy for company, and they will be begging for the recipe. This is also good with fruit pie filling as a third layer. (Just use white sugar instead of cinnamon sugar!)
Provided by Chellerific
Categories Breads
Time 40m
Yield 12-24 bars
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Press one package of dough onto bottom of very lightly greased 9x13 pan.
- Whip together cream cheese, sugar, and vanilla.
- Spread over dough.
- Top with remaining package of dough, pinching together seams.
- Sprinkle cinnamon sugar on top, and bake 30 minutes.
Nutrition Facts : Calories 297.9, Fat 15.4, SaturatedFat 7.9, Cholesterol 60.6, Sodium 295.5, Carbohydrate 34.5, Fiber 1.4, Sugar 16.1, Protein 5.8
EASY CREAM CHEESE DANISH
This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.
Provided by Natalie
Categories Bread Yeast Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 29 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 582.1 mg, Sugar 31.5 g
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
EASY CREAM CHEESE DANISH
This quick and easy cream cheese danish starts with store-bought crescent roll dough, and can be made, start to finish in under 30 minutes.
Provided by CakesCottage
Categories Dessert
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350.
- Unroll the crescent rolls and separate into rectangles of dough using two triangle.
- Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
- Slice crescent roll dough into 1 inch x 8 inch slices.
- Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
- Spiral the rope around itself to form a loose circle/spiral.
- Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
- Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
- In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
- Add a tablespoon of filling to each roll.
- Lightly brush dough with melted butter.
- Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
- In a small bowl, stir together confectioners' sugar, milk and butter.
- 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.
- Voila! Cream cheese danish without leaving the house or breaking a sweat.
EASY CHEESE DANISH
Provided by Ina Garten
Time 45m
Yield 8 Danish
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
EASY CHEESE DANISH
You can use low fat cream cheese and stevia (sugar substitute). Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the...
Provided by Pamela Clark
Categories Other Breakfast
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
- 2. Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract Mix together until smooth.
EASY CHEESE DANISH
These cream cheese pastries are baked to flaky perfection and made to shine with a simple egg wash gloss. They taste just as decadent as any breakfast sensation you'd find in a bakery or coffee shop.-Carole Sepstead, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square., Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.
Nutrition Facts : Calories 202 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
CREAM CHEESE DANISH
These delectable Cream Cheese Danish are made easy with ready made crescent roll dough, a five ingredient cream cheese filling, and a two minute glaze. Making bakery fresh Danish pastry has never been quicker or easier. I love to make these pastries for Sunday breakfast and holiday brunches. Everyone loves them and they are always a huge hit.
Provided by Beth Pierce @smalltownwoman
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Cover a large baking sheet with parchment paper.
- Using a stand mixer or hand mixer blend the cream cheese, sugar, lemon juice, egg yolk, and vanilla extract until smooth and creamy; set aside.
- Open the crescent roll dough and separate into 8 rectangles of 2 triangles each. Using your fingers pinch the perforations closed. Using a pizza cutter cut the dough into 1 inch by 8 inch (or the length of the dough) segments. Grab each end and twist in the opposite direction. Lay it in a spiral on a parchment covered baking sheet. Repeat until all the dough is twisted and spiraled.
- Using your thumb gently press down on the center of each one creating a little well. Scoop a heaping spoonful of the cream cream cheese mixture into the wells of the dough spirals.
- Using a fork lightly beat the egg and water together. Use a small pastry brush to lightly brush the exposed dough with egg wash. Don't let the egg wash puddle.
- Bake 15 minutes or until the dough is puffed up and browned. Let cool for 5 minutes before removing to cooling racks.
- Allow to fully cool. In a small bowl combine the powdered sugar, cream and vanilla until smooth. Use a fork or a piping bag to drizzle the icing over the pastries.
- NOTES Soften the cream cheese by removing it from the refrigerator about 45 minutes prior to starting the recipe. Pop the crescent rolls still in their packaging in the freezer for about 15 minutes prior to starting the recipe. It make the dough easier to work with and does not freeze them. Do your best to pinch the perforations closed on the dough but if it breaks while you are twisting and forming the Danish then simply pinch the broken pieces back together and continue with the recipe. Don't skip the egg wash as it really gives the pastries that golden brown glossy look. Go light and don't let the egg wash puddle. Store the cheese Danish in an airtight container in the refrigerator for up to 4 days. To freeze cool the pastries completely. Then place them on a parchment covered baking sheet in a single layer without touching. Place the baking sheet on a flat surface in the freezer. Once frozen transfer to heavy duty freezer container. When ready to eat remove how many you want from the container and defrost in a single layer in air tight container in the refrigerator.
INDIVIDUAL CREAM CHEESE DANISH
Small danishes that make a great addition to a brunch buffet. You can also make fruit and cream cheese danishes by adding a spoonful of your favorite pie filling prior to baking. There are never any leftovers when I make these.
Provided by Ms B.
Categories Breads
Time 40m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
- Place slices of dough on cookie sheet and make slight indention in the middle.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
- Add a tablespoon of filling to each roll.
- Bake in preheated oven for 15 to 20 minutes.
- In a small bowl, stir together confectioners' sugar, milk and butter.
- After Danish has cooled, drizzle with icing.
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