I received a lot of comments about pictures of these danishes on social media. I haven’t posted a recipe in a while so I thought I’d share this one.
The most frustrating part of finding recipes online is the long, drawn out stories that coincide with them. Well, today you’re in luck. No story here. I’m pregnant and wanted a danish. So I made some. Below should be easy enough to screenshot and save to your phone. Because we all know that’s what we do when we find a recipe we want to try. Am I right?
- 2 tbs butter
- 1/4 brown sugar
- 2 rolls crescent dough
- 1 package cream cheese, 8oz
- 1/2 sugar
- 1 tsp lemon juice
- 2 tsp vanilla extract, divided
- 1/2 cup confectioners sugar
- 4 tsp milk
Preheat oven to 350 degrees
- Melt butter, mix in brown sugar
- Do not separate crescent rolls. Instead, cut 8, 1 inch thick slices. Lay on a parchment lined cookie sheet facing up so you can see the layers. (1st picture)
- Using the back of a spoon, take some of the brown sugar/butter mixture and press gently into each slice of dough. Try turning the spoon back and forth. This will create a well for the filling and coat each danish at the same time (2nd picture)
- If you have left over brown sugar mixture, brush the remaining amount in each danish
- Combine white sugar, cream cheese, lemon juice, and 1 tsp vanilla with hand mixer
- scoop cream cheese mixture into each danish. About a tablespoon full. (3rd picture)
- I used Stonewall Kitchens blueberry preserves in this recipe but I’m sure any would do. I used about a teaspoon in the center.
- Bake for 16 minutes
- Mix confectionery sugar, milk and vanilla with fork to get out clumps.
- Once danishes are slightly cooled, brush glaze over each danish.