Have you ever walked through the bakery section of your local grocery store to see the flaky freshly made boxes of cream cheese and jelly danish loaves? Well, I have and they constantly call my name. There is nothing better with a hot cup of coffee than a danish. The problem is that they are all large loaves, and usually only one flavor per box. What if you want a smaller batch or version? Or maybe some variety?
After restraining myself in the grocery store, I decided that there has to be a better way to enjoy these treats without having to make a large loaf (and eat it by myself)! Here is an easy, semi-homemade twist with this simple danish recipe. I was a bit reluctant at first with the primary ingredient being store bought, but they haven’t disappointed and are super fast. I invite you to try them today and let me know what you think.
I really do recommend a special baking pan for preparing these treats. The Airbake Jelly Roll Deep Baking Dish is 100 Percent Aluminum Construction To Promote Even Browning and Decreases Bake Times By Up To 15% Over Traditional Insulated Bakeware
Tasty Tips: I have tried this recipe with the full fat and light versions of cream cheese, sour cream, and crescent rolls. All types are delicious, but honestly, I can’t tell a difference between them in this recipe. So, if you are looking to save a few calories, opt for the light versions of these ingredients.
Quick and Easy Cream Cheese Danish
- 1 can Pillsbury crescent rolls
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon sour cream
- Assorted jams and jellies of your choice (optional)
- 1/2 cup powdered sugar sifted
- 1 tablespoon unsalted butter, softened
- 1 tablespoon whole milk
- Preheat oven to 350 degrees. Remove crescent rolls from package and lay flat.
- Separate into four rectangles of dough (two triangles in each rectangle). Pinch closed the perforation on the diagonal cuts.
- Sprinkle with granulated sugar.
- Cut each rectangle in half forming two smaller rectangular vertical strips.
- Gently roll each vertical strip into a spaghetti looking form.
- Coil form into circle and press the center down to allow room for filling.
- Place coiled rolls onto a cookie sheet or baking stone spacing about 2 inches apart. Press the centers again to make sure that they are all sealed.
- In a medium sized bowl, mix cream cheese, sugar, vanilla and sour cream with an electric mixer. Add a heaping tablespoon of filling to each roll and lightly brush with melted butter.
- Bake in preheated oven for 12-15 minutes or until golden brown.
- Allow danish to cool 10 minutes before adding icing. In a small bowl, stir together powdered sugar, milk and butter. Pipe or spoon icing over the tops of the danish. Enjoy!