Cream Cheese Danish Using Crescent Roll Dough
Equipment
- large sheet pan
- 2 pcs parchment paper
- medium mixing bowl (microwave safe)
- electric hand mixer
- measuring spoons & cups
- small mixing bowl
- small wire whisk or fork
Ingredients
- 2 (8oz) blocks cream cheese, softened
- 1 cup white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 (8 ct) tubes original crescent roll dough (triangles or sheet)
- 1 egg white
Glaze
- 1 cup powdered sugar
- 2-3 TBS powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven per instructions on crescent dough tube package. Line large sheet pan with parchment paper.
- Roll out 1 sheet of crescent roll dough on a parchment lined sheet pan. Seal all perforated edges.NOTE: you can also use the crescent dough sheet for this recipe.
- In a medium mixing bowl cream together cream cheese, sugar, 1 tsp vanilla, and egg until smooth and creamy.NOTE: If needed, soften cream cheese in a microwave safe bowl for 15 seconds.
- Spread cream cheese mixture on top of the dough sheet on prepared sheet pan leaving 1/2 inch border unfilled.
- On a 2nd piece of parchment roll out the 2nd crescent dough sheet sealing any edges and perforated edges, if needed. Thin out dough slightly to make it larger than the 1st dough sheet.
- Place the 2nd dough sheet on top of the cream cheese mixture with the parchment side up. Remove parchment and seal the top layer of dough to the 2nd layer at the 4 outer edges to seal in the mixture.
- Whisk egg white in a small bowl and using a pastry brush, brush the beaten egg white all over the top of the dough sheet.
- Bake for 20-25 minutes until golden brown and cooked through. Remove from oven and allow to cool.
- In a small mixing bowl whisk together powdered sugar and milk until a drizzle forms. Flavor with a tough of vanilla and mix in.NOTE: if too thick, add more milk. If too thin, add more powdered sugar.
- Drizzle glaze all over the cream cheese Danish. Once cooled completely cut into pieces and enjoy.