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1 Medium PKG.Of softened Philly cream-cheese.

Two crescent roll tubes.

1/2 C.Of regular white sugar.

1/4 C.Of light brown sugar.

2 TBSP.Of melted butter.

1 TSP.Of lemon juice.

1 TSP.Of pure vanilla extract.


2/3 C.Of powdered sugar.

4 TSP.Of milk.

1 TSP.Of pure vanilla extract.

Step 1:
I set the temperature of my oven to 350℉.

Step 2:
I used a blender to mix the cream cheese, lemon juice, pure vanilla extract, and the white sugar in a medium bowl until well mixed.

Step 3:
I opened the tubes of the crescent rolls. To slice through them, I used a sharp knife and slice them. I get the slices thick.

Step 4:
On a parchment-lined baking sheet, I layered each slice.
To make a little wall around the outside, I used my fingers or a little measuring cup.

Step 5:
I took the melted butter and add 1/4 cup of light brown sugar to the mixture with a whisk.
I brush the blend over each Danish mixture.
Even percentages of the filling in each of the Danish dollops.

Step 6:
I cooked for 15 minutes at 350 degrees Fahrenheit, when the color is changed to a golden brown, I removed it from the oven.

Step 7:
I let it cool, then I added a touch of glaze.

Step 8:
To make the glaze:

I combined all three ingredients in a small bowl and stir until soft, then I drizzled over every warm Danish.

For the topping, you can use what you want and what you have. Personally, I like to top with some cherries.


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