December 22, 2011 § Leave a comment
Like the insomniac that I am, I woke up today at 4am after sleeping at 1am. After reading for a few hours in bed, I decided that this morning was the perfect one to try this Easy Cream Cheese Danish recipe. It was, like the name suggests, surprisingly easy to make. All you need is
- 2 cans of refrigerated crescent rolls dough (I used 8 oz cans because I didn’t realized that the recipe called for 10 oz cans)
- 2 packages of cream cheese
- 3/4 cup white sugar
- 1.5 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons sour cream
And for the icing:
- 1 cup confectioner’s sugar
- 1 tablespoon milk (I used soymilk)
- 1 tablespoon softened butter
You preheat the oven to 350, grease a 8×13 baking dish, then lay down one layer of the crescent roll dough. Mix up the cream cheese, sugar, lemon juice, vanilla extract, and sour cream in a large bowl. Spread the filling on top of the bottom layer of dough, then cover with the top layer. Put in the oven for 20-30 minutes. While this is going on, mix up the sugar, milk, and butter in a small bowl. Drizzle on the icing after the danish has cooled.
Here’s a photo pre-icing:
And after icing:
The icing didn’t turn out as well as planned because I only had granulated sugar instead of confectioner’s sugar. Apparently you can use a blender to grind up granulated sugar but I didn’t really want to spend that much effort. That’s why the icing looks rather grainy.
Also, there was way too much filling. Maybe this was because I used less dough than the recipe requires, but other reviewers of the recipe online made similar comments. Some of them only used half the stated amount of filling and said their danishes turned out fine.