I love a good cheese Danish and I used to make Ina Garten’s cheese danish that uses puff pastry – that was, until I developed this recipe! It is really easy, just a few ingredients and is delicious served hot or cold. I am currently experimenting with other flavors but so far the cheese is my favorite. Also be sure you include the fresh lemon zest with this recipe. It really makes all the difference!
Easy Cheese Danish
For the danish…
2 cans crescent rolls
16 oz cream cheese, room temperature
1 cup white granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon zest
1 large egg
1 large egg white, splash of water
For the glaze…
1/2 cup confectioner’s sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with non-stick cooking spray containing flour.
Unwrap one of the crescent rolls tubes and place the crescent rolls into the bottom of the prepared baking pan. Pinch together the seems to create a solid sheet of dough.
In a large bowl beat together the cream cheese, white granulated sugar, pure vanilla extract, fresh lemon zest and large egg until smooth, combined and shiny.
Pour this mixture over the sheet of dough.
Unwrap the other crescent roll tube and place the crescent roll sheet over the top of the mixture and carefully pinch together the seems to create a solid sheet of dough.
In a small bowl combine the large egg white with a splash of water. Brush this on top of the pastry and place in preheated oven to bake for 40 minutes. Once golden brown remove and cool for 15 minutes before pouring on the glaze.
To make the glaze combine the confectioner’s sugar, milk and pure vanilla extract in a small bowl and whisk together. Pour and spread evenly over the danish.
Allow to cool slightly and serve. Leftovers can be kept, covered, in the refrigerator for up to four days.
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