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Easy Cheese Danish

March 3, 2010

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It’s true – nothing is better than something freshly baked in the morning.  But who has time for that?

I really enjoy a good, gooey Cheese Danish with a cup of steamin’ hot coffee, and so I thought you might enjoy it, too!  This is a recipe I have adapted from several different recipes over the years.  It is easy for a Saturday morning– makes a nice addition to a brunch when guests are in the house.

Some folks may like a little glazed icing on top.  I prefer mine with a bit of sugar on top.  But if you want to make a simple confectioner’s sugar icing to drizzle on top, then leave off the egg white glaze and sugar, and add your icing concoction once the Danish cools.

If you are inclined, this is also a great recipe for kids to help make!

Easy Cream Cheese Danish


2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream
1 egg, separated


Preheat oven to 350 degrees.  Lightly grease a 9 x 13 jelly roll pan.

Press one (1) can of crescent rolls into a 9×13 pan.  Pinch seams together to seal them. Beat  cream cheese until fluffy; add 3/4 cup sugar, vanilla, sour cream, lemon juice and egg yolk; beat until creamy.  Spread over crescent rolls.  Place the second can of crescent rolls on top of the cream cheese spread, pinching together seams.

Brush with frothed egg white. Evenly sprinkle with remaining 1/4 cup of sugar.

Bake in pre-heated oven at 350 degrees, for 20-25 minutes.  Time may vary depending on oven.

Serves 8

Carolina Shortcut Chef©2010

Check here for photo credits and another simple Danish recipe:


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