The Pioneer Woman Tasty Kitchen
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Easy Cheese Danish

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

This recipe is my quick and easy fake-out version of a cheese danish. No one needs to know it only took 4 ingredients!

Ingredients

  • FOR THE DANISH:
  • 1 package (8 Oz. Package) Cream Cheese, Softened
  • ½ cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Tablespoons All-purpose Flour
  • 1 can (8 Oz. Tube) Refrigerated Crescent Rolls
  • _____
  • FOR THE ICING:
  • 1 cup Powdered Sugar
  • 4 Tablespoons Cream
  • ¼ teaspoons Vanilla Extract

Preparation

Preheat oven to 375 degrees (F). In a small bowl, combine cream cheese, sugar, vanilla and flour*. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, with the long sides touching. Dough should be almost the entire length of a half sheet pan.

Press edges together to even out the sides and seal any holes. Carefully spread the cream cheese filling down the center of the dough to be about 2-3 inches wide.

Cut 1/2-inch diagonal strips up each side of the dough. Fold the 1/2-inch dough pieces up over the filling, alternating sides over each other and pressing down lightly to seal. It should look like a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.

Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from the baking sheet. Once danish has cooled, remove to a serving platter.

In a small bowl, mix together powdered sugar, vanilla and cream to create the icing. You may need to add more cream to get the desired consistency. Drizzle icing over the danish.

Cut into pieces and serve.

*I’ve tested this recipe again and again and I’ve found that the addition of flour helps the cream cheese maintain it’s shape and not spread out of the pastry. It’s optional, but I’d recommend adding it.

13 Comments

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Avatar of tjbaker

tjbaker on 9.28.2011

Instead of cream in the glaze, I just used about 2 1/2 tablespoons of milk. I didn’t have any cream on hand. The glaze turned out just fine and tasted great.

Avatar of Megan Martin

Megan Martin on 2.15.2011

this dessert has easily become one of my family’s favorites! (: thanks!

Avatar of tifferiffic

tifferiffic on 12.4.2010

I made this for my husband and daughter this morning it is heavenly. Thanks for the great recipe.

Avatar of Lauren's Latest

Lauren's Latest on 12.2.2010

I’m not sure about the cooking time after adding fruit. I’d suggest keeping a close eye on it while baking and cook it until the crust is golden.

Avatar of heather38

heather38 on 12.2.2010

Is the cream, heavy whipping cream?

7 Reviews

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Avatar of urszula

urszula on 12.15.2011

Delicious!!! My family loves it. Thanks for the recipe

Avatar of flash08

flash08 on 7.22.2011

Awesome! I’ve made this several times now…it’s easy, looks pretty and delicious! Thanks

Avatar of newlywedandcooking

newlywedandcooking on 7.12.2011

VERY good! Made this tonight for a group of friends and there was NONE left! :D Thanks for the recipe! :D

Avatar of GeorgiaPeachGAL

GeorgiaPeachGAL on 1.12.2011

This was so good and melted in your mouth.

Avatar of jomiller

jomiller on 12.28.2010

Easy to make and very good! On the first one we made, it spread way open also. On the next one, we overlapped the braided pieces more and pressed down a little harder to seal. It did much better.

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