Glazed Cream Cheese Danish Food

GLAZED CHEESE DANISH SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine cream cheese, sugar, egg, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.
• Spread 1 can crescent roll dough onto the bottom of the prepared baking pan. Spread cream cheese mixture over top, and top with remaining can of crescent roll dough.
• Bake in the preheated oven until lightly browned, about 30 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, mix together powdered sugar and milk to make a glaze. Pour glaze on top of cooled Danishes and cut into squares.

EASY CREAM CHEESE DANISH

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.

CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees.
• Cream together the cream cheese, sugar, butter, vanilla, and egg.
• In a large casserole dish, unroll one package of the crescent rolls and lie flat in the bottom of the casserole dish.
• Spread the cream cheese mixture on top of the of the unrolled crescent roll dough.
• Unroll the second can of crescent rolls and lie flat on top of the cream cheese mixture.
• Brush egg whites on top of the crescent roll dough.
• Bake for 35 - 45 minutes until golden brown.
• Let completely cool before cutting into squares.

GLAZED CREAM CHEESE DANISH

Steps:

• Spray 9x13-inch pan with cooking spray.
• Unroll and place one package of crescent rolls in the pan.
• Mix next five ingredients and spread on rolls.
• Unroll and place second package of rolls on top.
• Brush with egg white.
• Bake at 350 degrees for 25-30 minutes.
• Let cool.
• Mix glaze ingredients (add enough water or milk to make spreadable) and spread over cooled Danish.
• ENJOY!

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Combine cherries, water, lemon juice, sugar and cornstarch in a small sauce pan. Bring the cherry mixture to a boil over medium-high heat; reduce the heat to low. Cook, stirring frequently, about 5 to 10 minutes. The cherry sauce will start to thicken significantly. Turn off heat and stir in almond extract. Allow the filling to cool while thawing the pastry dough, at room temperature, about 45 minutes to 1 hour.
• Preheat oven to 400 degrees.
• Roll out the thawed pastry dough on a lightly floured surface, into a 9 x 12 rectangle. Cut the dough in half lengthwise, then cut each half into thirds. Using a pastry wheel or small knife, score a border ½ inch around the edge of each rectangle.
• In a small mixing bowl, stir together the softened cream cheese, sugar, and vanilla. Spoon 2 to 3 tablespoons of cream cheese mixture into the middle of each piece of dough. Spread the cream cheese evenly, trying to make sure the mixture stays within the borders.
• Spoon 5 to 7 cherries into the middle of the cream cheese with some of the cherry juice.
• Bake for 15 to 20 minutes, on the middle rack in the oven.
• Remove the danishes from the baking sheet with a spatula and place onto a wire cooking rack to cool.
• When the danishes are cool, Combine the powdered sugar, milk and vanilla extract in a bowl and whisk until smooth. Drizzle over the danishes or use a piping bag for a more decorative touch.
• Serve warm. Reheat in a toaster oven, microwave or serve at room temperature.

CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.

MAPLE PECAN DANISH BAKE

Steps:

• Preheat oven to 350°F. Grease an 8×8 baking pan. Open one package of crescent rolls and place in a single layer in the baking pan. Close any openings by pinching the dough together.
• With a KitchenAid stand mixer or handheld electric mixer, beat the cream cheese, sugar, vanilla, maple syrup and eggs until smooth on medium speed.
• Spread the cheese mixture evenly over the crescent rolls in the baking pan. Open the second package of crescent rolls and carefully lay over top of the cheese, trying to get them as close together as you can. Brush top with egg white.
• Bake for 45 to 55 minutes till the top is golden brown. Set aside to cool.
• To make the glaze, beat the icing sugar, milk and maple syrup with a KitchenAid mixer or handheld mixer on low until smooth. Stir in the pecans.
• Drizzle the glaze on top of your Danish Bake. Refrigerate any uneaten portions.

CHERRY DANISH

Steps:

• Preheat your oven to 350 degrees.
• In a large bowl using a hand mixer, beat softened cream cheese, sugar and almond extract until smooth. Use a rubber spatula to clean the sides of the bowl as you are mixing. Set cream cheese mixture aside.
• Open only one package of crescent rolls and remove them from the tube. Do not unroll them, instead keep them in a long cylinder shape and place on a cutting board. (The crescent rolls will dry out and not shape easily if left on the counter. This is why we recommend freezing them and then cooking in batches).
• Using a sharp knife, cut the long cylinder into 12 equal pieces.
• Using your fingers and thumbs, flatten each round circle in the middle. Place each circle on a baking sheet lined with parchment paper about 2 inches apart. With a pastry brush, wash the edges and sides of the crescent rolls with egg wash.
• Using a small spoon, place a small amount of cream cheese in the center of each crescent roll.
• Using a small spoon, place a small amount of cherry pie filling on top of the cream cheese filling. Make sure to have at least 3 cherries on each danish or they will look flat and not full of fruit.
• Bake in the oven for 10-11 minutes, or until the edges are golden brown.
• Remove from the oven and let cool for 5 minutes.
• Whisk together powdered sugar and milk to create glaze. Drizzle each danish with glaze and serve warm.
• Open your second tube of crescent rolls and repeat.