This Danish is easy to make with store‑bought crescent dough — no yeast or complicated steps required. The creamy, sweet filling pairs perfectly with the light, flaky layers of dough, creating a satisfying pastry that’s great for breakfast, brunch, or dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
crescent roll dough (2 cans)
cream cheese, softened
sugar
vanilla extract
lemon zest or juice (optional)
egg (for egg wash)
powdered sugar
milk or cream (for glaze)
optional toppings: fresh fruit or jam
Directions
Preheat your oven according to the crescent dough package instructions.
Unroll the crescent roll dough and separate into triangles.
In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and lemon zest or juice (if using) until smooth.
Place a spoonful of the cream cheese mixture in the center of each dough triangle.
Fold the dough over the filling and seal the edges, arranging the filled pastries on a baking sheet lined with parchment paper.
Whisk together the egg with a little water and brush it over the tops of the pastries for a golden finish.
Bake according to package directions, usually about 10–12 minutes, until golden brown and puffed.
Meanwhile, whisk together powdered sugar and milk or cream to make a simple glaze.
Drizzle the cooled pastries with the glaze and add optional fruit or jam on top.
Servings and timing
This recipe typically makes about 8–10 Danish pastries. Prep and baking time together are about 25–30 minutes.
Variations
Add a swirl of fruit jam or preserves inside the filling for extra flavor.
Top with sliced almonds or cinnamon sugar before baking.
Use honey or maple syrup in the glaze instead of milk for a different sweetness.
Mix in a bit of orange or almond extract to the cream cheese filling for a new twist.
Storage/Reheating
Store leftover danishes in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven (about 300°F / 150°C) for 5–7 minutes to refresh the flakiness. Avoid microwave reheating if possible, as it can make the dough soggy.
FAQs
Do I need to use special dough for this recipe?
No — store‑bought crescent roll dough works perfectly and makes preparation quick and easy.
Can I use a different cheese?
The classic uses cream cheese for its smooth texture, but ricotta or mascarpone can be used for a slightly different taste.
How do I keep the filling from leaking?
Don’t overfill and be sure to pinch the edges of the dough securely before baking.
Can I add fruit to the Danish?
Yes — fresh berries or a spoonful of jam are delicious additions.
Is this recipe kid‑friendly?
Yes — the sweet, creamy filling and soft pastry are typically enjoyed by kids and adults alike.
Can I make them ahead of time?
You can prepare the filled pastries and refrigerate for a short time before baking.
Do I need a glaze?
The glaze isn’t required, but it adds sweetness and a pretty finish.
How do I store leftovers?
Keep in an airtight container at room temperature for up to 2 days.
Can I freeze these danishes?
Yes — freeze unbaked danishes on a tray, then transfer to a bag; bake from frozen, adding a few minutes to the baking time.
What should I serve with these pastries?
Serve with coffee, tea, or fresh fruit for a lovely breakfast or brunch treat.
Conclusion
Crescent Roll Cream Cheese Danish delivers bakery‑style flavor with minimal effort. With flaky dough and a rich, creamy filling, it’s a versatile and crowd‑pleasing treat that’s perfect for mornings, weekends, or whenever you want something deliciously simple to make.
A Crescent Roll Cream Cheese Danish is a quick, flaky pastry made with crescent roll dough and a sweet cream cheese filling, topped with glaze and optionally fruit or jam. A bakery-style treat made easy at home.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:8–10 pastries
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cans crescent roll dough
8 oz cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest or 1 tablespoon lemon juice (optional)
Preheat oven according to crescent dough package directions (typically 375°F / 190°C).
Unroll crescent roll dough and separate into triangles.
In a bowl, beat cream cheese, sugar, vanilla, and lemon zest or juice until smooth.
Place a spoonful of cream cheese mixture in the center of each dough triangle.
Fold dough over filling and seal edges. Arrange on a parchment-lined baking sheet.
Whisk egg with water and brush over tops of the pastries.
Bake for 10–12 minutes or until golden brown and puffed.
In a small bowl, whisk powdered sugar and milk or cream to form glaze.
Let pastries cool slightly, then drizzle with glaze and top with fruit or jam if desired.
Notes
Add jam or fruit inside before baking for a fruity twist.Top with cinnamon sugar or sliced almonds before baking for extra texture.Use orange or almond extract instead of vanilla for flavor variation.Best eaten fresh, but can be gently reheated in the oven.
