Ingredients
- 2 packages crescent roll pastry dough sheets
- 2 tablespoons melted butter
- 1/4 cup brown sugar
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon lemon juice and lemon zest
- 1/2 teaspoon vanilla extract
- For the glaze (optional):
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1/4 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, granulated sugar, egg yolk, lemon juice, lemon zest, and vanilla extract until smooth.
- Unroll crescent dough sheets and press seams together to form 8 rectangles.
- Brush each rectangle with melted butter and sprinkle with about 1/2 tablespoon of brown sugar.
- Roll each rectangle lengthwise into a log, pinch the seam, and coil into a circle.
- Press an indentation into the center of each coil and place on the baking sheet.
- Spoon about 1 tablespoon of cream cheese filling into the center of each pastry.
- Bake for 15–20 minutes or until golden brown.
- Let cool slightly.
- For the glaze (optional), whisk powdered sugar, cream, vanilla, and salt until smooth and drizzle over cooled danishes.
Notes
- Add a spoonful of fruit jam before baking for extra flavor.
- Top with fresh berries or powdered sugar after baking.
- These are best served fresh but reheat well.
- You can freeze them for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 danish
- Calories: 270
- Sugar: 14g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
