Cream Cheese Danish
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Sometimes breakfast calls for something a little sweet, like a creamy danish! On those days just bake up a batch of this recipe for Cream Cheese Danish. This breakfast favorite is easy to make and tastes heavenly.
What You'll Need
- 2 (8-ounce) cans refrigerated crescent rolls
- 1 large egg, separated
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Sifted powdered sugar
What to Do
Preheat oven to 375 degrees F. Unroll 1 can of rolls; press into a lightly greased 9- x 13-inch pan.
Beat egg yolk, cream cheese, and next 3 ingredients at medium speed with an electric beater until blended; spread over dough in pan.
Unroll remaining can of crescent rolls on a sheet of wax paper; press into a 9- x 13-inch rectangle. Place over cream cheese mixture. Whisk egg white; brush over dough. Sprinkle with pecans.
Bake 25 minutes. Sprinkle with powdered sugar, and cool in pan on a wire rack. Cut into squares.
Store leftovers in the refrigerator.
Nutritional InformationShow More
Servings Per Recipe: 20
- Calories 230
- Calories from Fat 142
- Total Fat 16g 24 %
- Saturated Fat 6.7g 34 %
- Trans Fat 0.0g 0 %
- Protein 2.8g 6 %
- Cholesterol 34mg 11 %
- Sodium 255mg 11 %
- Total Carbohydrates 20g 7 %
- Dietary Fiber 0.4g 2 %
- Sugars 13g 0 %
LATEST TV RECIPE & VIDEO
These from-scratch pumpkin pancakes are the perfect way to start off your weekend! Our recipe uses pumpkin pie filling to bring the comforting feeling of fall right to your kitchen. Make sure to top them with a bit of butter and a lot of syrup for a pumpkin taste straight from heaven! Whether you're making it for the grown-ups, the kids, or both, everyone will love our cozy Pumpkin Patch Pancakes.