For the Danish
- 2 cans (8 oz each) crescent roll dough or puff pastry sheets
- 8 oz (225 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Optional: 1 egg, beaten (for egg wash)
For the Glaze (Optional)
Crescent or puff pastry gives you a tender, flaky base, while softened cream cheese, sugar, and vanilla create a smooth, tangy-sweet filling. An egg wash helps the pastry bake to a deep golden sheen, and the simple vanilla glaze adds sweetness and that classic Danish finish.
Step-by-Step Instructions
1. Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Grease a baking sheet or line it with parchment paper for easy cleanup.
2. Make the Cream Cheese Filling
- In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth, creamy, and lump-free. Set aside.
3. Assemble the Danish
- Unroll the crescent dough or puff pastry sheets on a lightly floured surface.
- Cut into squares about 3×3 inches each (adjust size as desired).
- Place a spoonful of the cream cheese filling in the center of each square.
- Fold the corners toward the center over the filling, pinching slightly where they meet to help them stay in place.
- If using egg wash, brush the exposed pastry lightly with beaten egg for a golden finish.
4. Bake
- Transfer the assembled Danishes to the prepared baking sheet, leaving space between each.
- Bake for 12–15 minutes, or until the pastry is puffed and deep golden brown around the edges.
5. Add the Glaze (Optional)
- While the Danishes bake or cool slightly, whisk together powdered sugar, 1 teaspoon of milk or cream, and vanilla extract until smooth. Add more milk a few drops at a time if needed to reach a drizzling consistency.
- Drizzle the glaze over the warm (not piping hot) Danishes just before serving.
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