Easy Cheese Danish

We recently hosted our play group at our house and you know me I had so serve up some tasty treats for the moms. I made this the day before, up until the point of baking it, then wrapped it in cling wrap. The morning of the playgroup I popped it in the oven and made the glaze. These are really good served warm and at room temp. The blog I got it on said that she cuts the filling in half, which I didn’t do. If you are going to have a guilty pleasure Danish might as well go all in right? I will be making this again soon. I stuck the leftovers in the fridge and it taste good cold too, because who has time to warm something up when you know it already taste good haha.
My little man turned 8 months old last week. He’s almost to the point of eating solid finger foods, but he was licking his lips and giving me those puppy dog eyes. He has me wrapped around his finger for sure!

Easy Cheese Danish

(Adapted from The Adventures of Kitchen Girl)

 

Printed Friendly Version

 

2 cans ready to use refrigerated crescent rolls

2 8-ounce packages cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white

 

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract (I used clear vanilla to keep it white)

 

 

Method:

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together.

Beat the cream cheese, sugar, vanilla, and egg together until smooth.

Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.

Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.