Cream cheese danish

These cream cheese danish are a quick and easy breakfast alternative to your weekend pancakes and waffles. The crescent dough puffs up nicely, and the cream cheese filling is both tangy and sweet. They can be eaten warm or chilled. I would recommend waiting a few minutes after they’re done to eat because the filling will be really hot.

They’re also really customizable. You can stir in your preferred extract flavor and use pretty much any flavor fruit preserves. I personally love almond extract (and have a huge bottle of it on hand), so I added a splash or so of that. But be sure to use lemon juice and not lemon extract unless you want to use a lemon topping. The lemon juice helps add some acidity and cut down the sweetness of the cream cheese and sugar in the cream cheese danish filling. You really won’t notice any lemon flavor, especially if you add other extracts.

I use Pillsbury’s crescent rounds or dough sheets when I can find them. My recipe suggests to slice the unrolled dough sheet into eight portions. If you’re feeling fancy, you can unroll the dough sheet and slice it into eight strips. You can braid or twist the strips and then roll like up in a spiral to create a prettier danish base. However you form your crescent rolls, make sure you press the dough together to keep filling from baking through the danish.

You can also use any fruit preserves you have on hand. I like jam because the consistency is easier to spread. I paired a cherry almond jam I had in the pantry with this batch of cream cheese danish. I’ve made these with my mother’s homemade black raspberry jam and even lingonberry jam that I bought at Ikea. The only flavor I can think out that probably wouldn’t work well would be grape.

Print

Enjoy!

Try some of my other brunch recipes: Brioche French toast bake | Croissant French toast