Lemon Cream Cheese Danish
You can whip this danish up in no time at all, and you will love the tangy, sweet, creamy, lemony filling surrounded by a delicious flaky crust!
Servings Prep Time
8-10Slices10 10Minutes
Cook Time
15-20Minutes
Servings Prep Time
8-10Slices10 10Minutes
Cook Time
15-20Minutes
Ingredients
Danish
  • 18 ounce tube crescent rolls
  • 8ounces light cream cheese(regular is fine also)
  • 2Tablespoons granulated white sugar
  • 1/4teaspoon Penzey’s pure vanilla extract
  • 1teaspoon Lemon Juice
  • 1teaspoon greek yogurt(or sour cream)
Glaze
  • 1/2cup Powdered Sugar
  • 1/2teaspoon Penzey’s pure vanilla extract
  • 1Tablespoon milk (we used 2 %)
  • 1/4teaspoon Lemon Juice
Instructions
Danish
  1. Preheat oven to 350 degrees
  2. Unroll crescent rolls, but do NOT separate. Place onto wax or parchment paper and pinch any seams together (it should be shaped like a rectangle).
  3. Score edges of dough into equal strips at an angle on both sides, leaving about 3-4 inches in the middle for filling.
  4. In medium bowl, mix cream cheese, sugar, vanilla, lemon juice and yogurt with hand mixer until well combined.
  5. Spoon filling down center of dough. Fold up the bottom piece, then, from the top, begin braiding, bringing one strip from one side to the other, continue with each strip making a criss~cross pattern along the top (it will not look beautiful at this point, but will be perfect when it is finished baking).
  6. Gently place on foil~line cookie sheet. Bake for 15-20 minutes, until golden brown on top. With the foil, place on cooling rack.
Glaze
  1. While danish is cooling, in small bowl, mix together powdered sugar, vanilla, milk and lemon juice. Whisk until no clumps.
  2. In a baggie, pour glaze and snip the end. Glaze as desired.

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