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–+ servings
Cheese Danishes

Delicious Cheese Danishes Ready in Under 30 Minutes

These Cheese Danishes are a delightful, quick-to-make dessert that combines flaky pastry with a creamy filling.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 danishes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Crescent Roll Dough Feel free to use puff pastry for a different texture.
  • 2 tablespoons Salted Butter (melted)
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Consider low-fat cream cheese as a substitution.
  • 1/4 cup Granulated Sugar Sweetens the filling.
  • 1 teaspoon Vanilla Extract
For the Topping
  • 2 tablespoons Light Brown Sugar Sprinkle on top before baking.
  • 1 cup Powdered Sugar For glaze.
  • 2 tablespoons Milk To thin the glaze.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Unroll the crescent roll dough and lay it flat, keeping it in two rectangles. Seal the seams.
  2. In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and melted butter. Blend until smooth, about 2 minutes.
  3. Spread the cream cheese mixture over each rectangle of dough, then fold in half and cut into triangles or squares.
  4. Arrange the danishes on a baking sheet lined with parchment paper, sprinkle with light brown sugar.
  5. Bake for approximately 18 minutes or until puffed and golden brown.
  6. Prepare glaze by whisking powdered sugar, vanilla extract, and milk to a smooth consistency.
  7. Drizzle the glaze over the warm danishes and serve.

Nutrition

Serving: 1danishCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 300mgPotassium: 50mgSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Leftover danishes can be stored in an airtight container for up to 3 days. Reheat in the oven for best results.

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