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Cream Cheese Danish Pastry | Can't Stay Out of the Kitchen

Cream Cheese Danish Pastry

Teresa Ambra
Wonderful brunch idea. The pastry uses crescent rolls for the crust and topping with a luscious cream cheese layer in between and powdered sugar icing on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 8 oz. pkg. Philadelphia cream cheese softened
  • 1 large egg yolk save white
  • 1 tsp. vanilla extract
  • 1 cup granulated sugar
  • 2 cans Pillsbury refrigerated crescent rolls
  • 1 cup powdered sugar
  • 2-3 tbsp. milk

Instructions
 

  • Grease or spray 9x13” pan.
  • Unfold 1 can of refrigerated crescent rolls and spread onto the bottom of 9x13” pan.
  • Mix cream cheese, egg yolk, vanilla, and white sugar.
  • Pour onto crescent roll crust.
  • Unfold the other can of refrigerated crescent rolls and layer it over the creamed mixture.
  • Beat egg white stiff and spread it over top layer of roll dough.
  • Bake at 350° for about 30 minutes. I have had this take as long as 45 minutes before.
  • Remove from oven and cool.
  • Mix powdered sugar and milk.
  • Spread icing over top of Danish.

Notes

NOTE: I have had this recipe take as long as 45 minutes to bake so the middle is not goopy.
© Can’t Stay Out of the Kitchen
Keyword breakfast, brunch, cheesecake
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