These delectable easy Cream Cheese Danish are made easy with ready-made crescent roll dough, a five-ingredient cream cheese filling, and a two-minute glaze. Making fresh bakery 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.
Recipe notes and helpful tips
- 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 makes 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 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.
- For an over-the-top taste treat, top with jam, preserves, or pie filling like blueberry, strawberry, and raspberry.
- Store leftovers 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 each other. Place the baking sheet on a flat surface in the freezer. Once frozen, transfer to a heavy-duty freezer container. When ready to eat, remove how many you want from the container and defrost in a single layer in an airtight container in the refrigerator.
How to make Cream Cheese Danish
Using a stand mixer or hand mixer, blend the cream cheese, sugar, lemon juice, egg yolk, and vanilla extract until smooth and creamy. Then set it aside for a few minutes.
Now open the crescent roll dough and separate it into 8 rectangles of 2 triangles each. Using your fingers pinch the perforations closed. Then 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. Now 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. Then scoop a heaping spoonful of the cream cheese mixture onto the dough spirals. Now using a fork, lightly beat the egg and water together. Using a small pastry brush, lightly brush the exposed dough with the egg wash. Don’t let the egg wash puddle. Now bake in a preheated oven for about 15 minutes or until the dough is puffed up and browned.
Then 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.
How to store Cream Cheese Danish
The cream cheese mixture in the middle of cheese danish is very similar to that of a cheesecake, and because of that, it requires refrigeration. Once the Danish is fully cooled, store it in an airtight container in the refrigerator for up to 4 days.
If longer-term storage is desired, then freeze them. Cool them completely, then place the Danishes in a single layer with space between them on a parchment-covered baking sheet. Place the baking sheet on a flat surface in the freezer. This process is known as flash freezing. Once frozen, transfer them to a heavy-duty freezer container. When ready to eat, remove the desired amount from the container and defrost in a single layer in an air-tight container in the refrigerator.
More sweet treats you will love!
Cream Cheese Danish Recipe
Ingredients
Cheese Danish
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 ½ teaspoons lemon juice
- 1 egg yolk
- ½ teaspoon vanilla
- 2 tubes crescent dough
Egg Wash
- 1 egg room temperature
- 1 tablespoon cool water
Vanilla Icing
- ½ cup powdered sugar
- 1 ½ -2 tablespoon heavy cream or milk
- ¼ teaspoon vanilla extract
Instructions
- 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 it 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 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 for 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. Store the danish in the fridge.
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 makes 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 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.
- For an over-the-top taste treat, top with jam, preserves, or pie filling like blueberry, strawberry, and raspberry.
- Store leftovers 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 each other. Place the baking sheet on a flat surface in the freezer. Once frozen, transfer to a heavy-duty freezer container. When ready to eat, remove how many you want from the container and defrost in a single layer in an airtight container in the refrigerator.
Nutrition
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Babette Price
I LOVE CREAM CHEESE DANISH and these are so good and easy to make!
Beth Pierce
Thanks Babette! So happy that you liked them!
Christiana Acha
This was absolutely yummy and tasty. Thanks for sharing such a great recipe!
Claudia
This Cream Cheese Danish is indeed delectable. Everyone loved them!
Rosey
I have purchased something similar in the grocery store. I have never tried to make them at home. I bet they are delicious.
Beth Pierce
Yes they really are! You should try them.
Cinny
I’m a huge an of danishes! I have never tried to make one though; might have to give it a try
Heather
Funny story… growing up, my family owned a deli. Every morning we would put out the fresh danishes and the cream cheese danishes always made me turn up my nose as a kid. These days, they are one of my favorites. I wish I had given them a chance back then!
Beth Pierce
That is funny. Our taste buds change so much over time.
Ayesha
Mouth watering and so good. Thanks for sharing the recipe!
Sandra
This is such an amazing breakfast idea!! My kids loved it! Thanks!
Beth Pierce
Thanks Sandra! So glad that they liked it!
Erik
Such a fun breakfast treat! Love that you can freeze them, too.
Krystle
These are my weakness. Love using the crescent rolls super tasty and easy shortcut.
Beth Pierce
Thanks Krystle!! Yes the crescent rolls really speed up the process and they are so tasty!
Erin
I want a least a dozen of these soon!
Patricia
How amazing! These are perfect for a special breakfast or brunch, without a lot of prep time.
Beth Pierce
Yes indeed and so yummy!