Crescent Cream Cheese Danishes

Cheese is one of them foods that I would probably never been able to give up. It is just so versatile and delicious in meals and desserts. In fact, I probably fail on my diets more often than not because I just cannot part with cheese.

Cream cheese is one of my favorite subtle cheeses because it can easily be enjoyed in a sweet or savory dish.

Whenever I visit our local bakery I can never leave without a cream cheese danish. The only issue with that is I hate waiting in line forever (and a day), so I decided I would make them at home!

8 ounces crescent rolls XL Grands! Crescents work best because they are a larger size.

4 ounces cream cheese softened to room temperature

¼ cup sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 tablespoon butter melted

1 tablespoon brown sugar

1 cup powdered sugar

1 ½ tablespoons milk or water

Preheat your oven to 350°F. Line a large baking sheet with parchment paper.

Add room temperature cream cheese, lemon juice, vanilla extract, and white sugar to a mixing bowl, and whip until light and fluffy; set aside.

Add powdered sugar and milk/water to a small bowl and whisk; set aside to thicken. (optional and only if you want iced Danish).

On a cutting board, unwrap your crescent dough tube and slice the dough into 8 equal discs.

Add each disk to your baking sheet. Stretch out each portion to create a larger disc and create a depression in the center for the filling.

Add the melted butter and brown sugar to a small dish, and mix. Brush each dough circle with the melted butter/sugar mixture.

Fill each crescent center with a healthy dollop of cream cheese and spread neatly using the back of a clean spoon.

Bake for 15 minutes at 350°F. Crescents will be golden brown, and feel slightly firm to the touch.

Cool for 10 minutes before swizling icing onto each Danish (optional).