Easy Cheese Danish
This Easy Cheese Danish is SO SIMPLE! Flaky crescent dough with creamy cheese filling and fruity jam makes a perfect breakfast or snack treat.
Servings: 6 servings
Ingredients
- 12 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1/4 cup granulated white sugar
- 2 tubes refrigerated crescent roll dough two 8-ounce tubes
- 1/4 cup seedless raspberry or apricot jam more as needed
- 1 large egg beaten
- 4 ounces sliced almonds lightly toasted
Instructions
- In a medium mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat the mixture until smooth and creamy using a hand mixer or whisk.
- Carefully unroll each tube of refrigerated crescent roll dough onto a parchment-lined baking sheet. Press the perforations together to seal them, creating one large rectangular sheet per tube.
- Spread the cream cheese mixture evenly over half of each dough rectangle, leaving a small border around the edges.
- Spoon small dollops of seedless raspberry or apricot jam on top of the cream cheese filling without overdoing it.
- Fold the dough over the filling to form a neat rectangle and press the edges firmly to seal the filling inside.
- Brush the tops of the folded dough with the beaten egg. Sprinkle the sliced almonds evenly across the top.
- Bake the danishes in a preheated oven at 375°F (190°C) for 15-18 minutes or until golden brown and puffed.
- Allow the danishes to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Hand Mixer
- Whisk
- Pastry brush
- Measuring Cups and Spoons
Notes
- Use full-fat cream cheese softened at room temperature for the best texture.
- Do not overfill the pastry to prevent leaking and loss of shape.
- Brush with egg wash for a beautiful golden crust.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- Reheat in a 350°F oven for 5-7 minutes to restore flakiness; avoid microwaving.