Description
This Easy Breakfast Cheese Danish is a delightful pastry featuring layers of flaky crescent rolls filled with a creamy, sweetened cream cheese mixture. Topped with a smooth vanilla glaze, it’s perfect for a special breakfast or brunch treat that is simple to prepare and irresistibly delicious.
Ingredients
Scale
Pastry
- 2 cans ready-to-use refrigerated crescent rolls
Cream Cheese Filling
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Glaze
- 1 egg white
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan to prevent sticking.
- Prepare the First Layer: Open one can of crescent rolls and unroll it flat into the prepared pan. Pinch the seams together carefully to form a solid base layer that will hold the creamy filling.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with the sugar, vanilla extract, and whole egg until the mixture is smooth, creamy, and homogenous.
- Spread the Cream Cheese Mixture: Evenly spread the cream cheese filling over the base layer of crescent rolls in the pan, ensuring full coverage but leaving a slight edge.
- Add the Second Layer: Open the second can of crescent rolls and unroll it over the cream cheese filling. Pinch the seams together gently to seal the filling inside and create the top crust.
- Brush with Egg White: Beat the egg white lightly and brush it evenly over the top layer of crescent rolls. This step promotes a golden-brown and glossy crust as it bakes.
- Bake the Danish: Place the baking pan in the oven and bake for 35 to 45 minutes until the Danish is golden brown on top and the filling is set. Keep an eye on the edges to avoid over-browning.
- Cool and Glaze: Remove the Danish from the oven and let it cool for approximately 20 minutes. Meanwhile, whisk together the powdered sugar, milk, and vanilla extract to prepare the glaze.
- Drizzle the Glaze and Serve: Drizzle the prepared vanilla glaze over the cooled Danish. Slice into servings and enjoy your sweet, flaky breakfast treat!
Notes
- Ensure cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Pinching the seams tightly prevents the filling from leaking during baking.
- Use an egg white glaze to achieve a shiny golden crust; avoid using the whole egg on top to prevent excessive browning.
- Cooling before glazing helps the glaze set properly without melting off.
- This Danish is best served the same day but can be stored in an airtight container for up to 2 days.
