Best Cream Cheese Danish Recipes

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

EASY RASPBERRY CREAM CHEESE DANISH/COFFEE CAKE/PIE

Steps:

• 1. *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
• 2. Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
• 3. Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
• 4. Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
• 5. Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
• 6. Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
• 7. When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
• 8. Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)

BLUEBERRY CREAM CHEESE DANISH

Steps:

• In a small bowl, beat the cream cheese, sugar and egg yolk until smooth., Unroll one tube of crescent dough; seal seams and perforations. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Spread cream cheese mixture into crust. Sprinkle with blueberries., Unroll remaining crescent dough; place over filling, sealing seams. Whisk egg white and brush over top. Sprinkle with coarse sugar., Bake at 350° for 30-35 minutes or until golden brown. Cool completely. Cover and refrigerate for at least 3 hours before serving.

DANISH - CREAM CHEESE FILLING

Steps:

• Beat cream cheese until smooth.
• Mix sugar.
• Add egg yolk.
• Chill.

CREAM CHEESE DANISH COFFEECAKE

Steps:

• Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
• Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
• Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
• Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
• Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
• Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
• Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
• Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF

Steps:

• Combine sugar, pecans, orange zest.
• Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
• Cut cream cheese into 20 pieces.
• Place one piece of cream cheese on each of 20 biscuit halves.
• Top with remaining biscuits halves and pinch the edges to seal them.
• Dip filled biscuits in melted butter.
• Dredge in the sugar mixture. I do have to make extra mixture sometimes.
• Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
• Drizzle with remaining butter and sugar mixture.
• Bake at 350 degrees for 45 minutes, or until golden brown.
• Immediately invert onto a wire rack.
• Combine powdered sugar and orange juice, and drizzle over the danish.
• Serve immediately.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350.
• Press one package of dough onto bottom of very lightly greased 9x13 pan.
• Whip together cream cheese, sugar, and vanilla.
• Spread over dough.
• Top with remaining package of dough, pinching together seams.
• Sprinkle cinnamon sugar on top, and bake 30 minutes.

SWEET DANISH HAMANTASCHEN WITH CREAM CHEESE FILLING & POPPYS

Steps:

• To Prepare Filling: Beat together cream cheese, honey and sugar. Add egg, vanilla, salt, and orange zest. Mix until cohesive.
• To Prepare Poppy Seed Streusel: Beat all ingredients on low speed until the mixture crumbles. Refrigerate until ready to use.
• To Prepare Dough: In a mixing bowl combine all dry ingredients. Add cold, cubed butter with paddle attachment. Mix on low speed for about 3 minutes or until mixture resembles cornmeal. Add all wet ingredients and mix on medium speed for about 2 minutes, until dough forms a batter.
• Cover with plastic wrap and let set in a refrigerator overnight. After 24 hours remove dough from bowl and place on a well-floured surface. Flour the top of the dough and roll into a 12X4" rectangle. With the rectangle horizontal to you fold the right third of the dough over the left creating a letter fold. Wrap in plastic wrap and return to refrigerator to rest for 30 minutes. Repeat the letter fold technique two more times (alternating left, then right).After the third turn is complete let rest in refrigerator for 30 more minutes. Remove dough from refrigerator and place dough on well-floured surface and roll out to 1/4" thick, keeping it as close to a square as possible.
• Cut the Danish into 3" squares and place about 1 tablespoon of filling (filling recipe below) into the center of the square. Sprinkle the streusel (streusel recipe below) on top and bring corners into the center forming a pouch.
• Preheat oven to 350°F
• Brush dough with egg whites and sprinkle with more streusel. Bake in the oven for about 25 minutes or until golden brown. Let cool and dust with powder sugar.

BERRY CREAM CHEESE DANISH

Steps:

• 1. In a mixing bowl using beaters, dissolve yeast in warm water. With the mixer on low speed, stir in milk, sugar, oil, salt, and eggs until combined.
• 2. Slowly add 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Replace beater with a dough hook, knead in medium-low speed until smooth and elastic, about 5 minutes.*
• 3. Place in greased bowl; turn greased side up. Cover with plastic wrap that has been sprayed with cooking spray. Set aside to rise in a warm place until about double in size, about 2 hours.
• 4. While dough rises, prepare the fruit filling. Place sliced strawberries and blueberries in a 1-quart pot along with water, sugar, and cinnamon. Heat until the fruit is soft. With a potato masher crush the fruit leaving some bits and pieces for texture. Bring to boil.
• 5. In a separate bowl, mix corn starch and 3 - 4 tablespoons of water. When the fruit mixture is at full boil, add corn starch mixture slowly and blend thoroughly with a whisk. Mixture should thick nicely rather quickly to the consistency of a loose jam type mixture. Set aside to cool.
• 6. While the fruit mixture cools, make the cream cheese filling. In a mixing bowl, mix softened cream cheese, egg yolk, sugar, and vanilla extract. Scrape the bowl once, mixing until smooth and well blended.
• 7. When dough is ready, punch down dough. Cover with inverted bowl; let rest for 15 - 20 minutes.
• 8. When dough is done resting, preheat over to 350 degrees. Divide dough into two equal portions. Roll out one portion on lightly floured counter. Roll out into a rectangular shape about 15 inches long and 8 inches wide.
• 9. Cover large cookie sheet with cooking spray cooking sheet. Place dough on the center of a cookie sheet. With a sharp knife or pizza cutter, place 10 - 12 evenly spaced slices along each side creating strips. Slice carefully leaving the center 1 - 2 inches of dough unsliced, creating a 'bed' for the fruit and cream cheese mixtures.
• 10. With a plastic spatula or spoon, scoop about half of the cream cheese mixture on the 'bed' of the dough allowing some to get close to the inner edge of the sliced dough.
• 11. Place half of the fruit mixture on top of the cream cheese mixture. Spread the fruit mixture so it covers the majority of the cream cheese mixture.
• 12. Flip ends of dough over onto of the mixtures. Pick up one strip of sliced dough from each side of the pastry and pull up gently and tuck one under the other to tie.
• 13. Repeat until all stripes of sliced dough have been tied. Using a second cookie sheet, repeat this entire process with the other portion of dough.
• 14. In preheated oven, bake at 350 degrees for 25 - 30 minutes. Make sure to only place one cookie sheet at a time in oven.
• 15. When the first pastry is done, place the pan on a rack to cool. Then place the second pastry on a cookie sheet to bake. While the first pastry is cooling on the pan, make the glaze.
• 16. In a mixing bowl, beat powdered sugar, softened butter, vanilla, and hot water until smooth.
• 17. When the first pastry is cool enough to move, place it on the wire rack and cool completely. Follow the same cooling steps for the second pastry as well. When both pastries are completely cooled, drizzle glaze over both. You can serve immediately or wait until the glaze has set, about 15 minutes.
• 18. *If a dough hook is not available, turn the dough out onto a lightly floured surface. Knead until smooth and elastic for about 5 minutes.

EASY CHERRY CREAM CHEESE DANISH RECIPE - (3.8/5)

Steps:

• I cut the sheet of pastry into 9 squares. Then spread the cream cheese mixture on a diagonal. Added a few cherries... And pulled the opposite corners up and pinched them together. Brush with a bit of egg wash and bake at 400-425 until golden brown, about 15 minutes in my oven. Pour a cup of coffee and enjoy. These would be great for a brunch table, too!

HEALTHY CREAM CHEESE DANISH (BISQUICK TYPE)

Steps:

• Pre-heat oven to 425°F.
• Lightly grease baking sheet.
• Mix dry ingredients.
• Cut in the margarine until pieces not larger than peas. (I used 2 knifes and slice back and forth.).
• Add 1/4 cups water slowly, gently fluff stir with a fork. And then add water 1 teaspoon at a time until no more dry ingredients remain.
• In heaping tablespoon fulls (1/3 cup?) shape into 6 roughly 3 inch wide 1/2 inch thick biscuits onto baking sheet with slight indentation in middle.
• Bake for 5 minutes.
• Meanwhile mix the filling.
• Divide the filling among pastries.
• Bake another 5 minutes.
• Enjoy :).

MOCK BLUEBERRY CREAM CHEESE DANISH WW 2 PTS

Steps:

• Split and toast the english muffin.
• Top each half with 1 Tbls. of the cream cheese and half of the blueberries.

INDIVIDUAL CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
• Place slices of dough on cookie sheet and make slight indention in the middle.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
• Add a tablespoon of filling to each roll.
• Bake in preheated oven for 15 to 20 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter.
• After Danish has cooled, drizzle with icing.

CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees.
• Cream together the cream cheese, sugar, butter, vanilla, and egg.
• In a large casserole dish, unroll one package of the crescent rolls and lie flat in the bottom of the casserole dish.
• Spread the cream cheese mixture on top of the of the unrolled crescent roll dough.
• Unroll the second can of crescent rolls and lie flat on top of the cream cheese mixture.
• Brush egg whites on top of the crescent roll dough.
• Bake for 35 - 45 minutes until golden brown.
• Let completely cool before cutting into squares.

LEMON CRESCENT CREAM CHEESE DANISH

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking dish.
• Unroll one can of the rolls then press into the bottom of prepared baking dish.
• In a bowl beat egg yolk with cream cheese, sugar, lemon juice and vanilla until smooth and well blended; spread on the crescent roll dough in the pan.
• Top/spread with a thin layer of lemon jam.
• Unroll the remaining can of crescent dough then shape into a 13 x 9-inch rectangle, place over the cream cheese filling mixture.
• Whisk the egg white then brush over the dough, then sprinkle with chopped nuts.
• Bake for 25-30 minutes.
• Sprinkle with powdered sugar.
• Cool in pan then cut into squares.

GLAZED CREAM CHEESE DANISH

Steps:

• Spray 9x13-inch pan with cooking spray.
• Unroll and place one package of crescent rolls in the pan.
• Mix next five ingredients and spread on rolls.
• Unroll and place second package of rolls on top.
• Brush with egg white.
• Bake at 350 degrees for 25-30 minutes.
• Let cool.
• Mix glaze ingredients (add enough water or milk to make spreadable) and spread over cooled Danish.
• ENJOY!

CREAM CHEESE DANISH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll 1 puff pastry sheet into a 12-by-9-inch rectangle; place on the prepared baking sheet. Combine the cream cheese, egg, vanilla, and 1 cup of sugar in a bowl; beat with an electric mixer on medium-high speed until smooth, 1 to 2 minutes. Spread evenly over the prepared puff pastry sheet.
• Roll the remaining puff pastry sheet into a 12-by-9-inch rectangle; place over the cream cheese mixture, pinching the edges of the pastry sheets together to seal.
• Combine the pecans, butter, cinnamon, and remaining 1/2 cup sugar in a bowl. Spread evenly over the top layer of the pastry. Bake in the preheated oven until golden, about 30 minutes. Cut into rectangles, and serve warm or at room temperature.

APPLE PEAR CREAM CHEESE DROP DANISH

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray.
• In small bowl, stir cream cheese, 1 tablespoon sugar and 1 tablespoon milk until smooth; set aside. In large bowl, stir Bisquick mix, 1/4 cup softened butter and 2 tablespoons sugar until mixture looks like coarse crumbs. Stir in 2/3 cup milk until stiff dough forms.
• Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheet. Make a shallow well in center of each with fingers and back of spoon. Fill each well with about 1 teaspoon cream cheese mixture.
• Cut slices of apple and pear in half widthwise; fan 3 half-slices over top of each Danish (2 apple, 1 pear or vice-versa). Combine 1 tablespoon melted butter and the honey; lightly brush on fruit slices.
• Bake 8 to 10 minutes or until golden brown. Sprinkle lightly with cinnamon; serve warm.

CINNAMON CREAM CHEESE DANISH

Steps:

• Press 1 package of rolls in a lightly greased 9x13 pan.
• Mix sugar, cream cheese& vanilla.
• Spread on pressed rolls.
• Place other package of rolls on top of mixture, trying to cover as much as possible.
• Spread melted butter or margarine on top.
• Sprinkle with cinnamon& sugar mixture.
• Bake 30 minutes at 350°.
• Cool and cut into squares.

RASPBERRY-CREAM CHEESE DANISH BARS

Steps:

• Preheat oven to 350°F. Mix cracker crumbs, brown sugar and margarine. Remove 1-3/4 cups of the crumb mixture; place in 13x9-inch baking pan. Press firmly onto bottom of pan; set aside.
• Beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 2 minutes or until well blended; pour over crust. Carefully spread preserves over cream cheese mixture. Stir almonds into remaining crumb mixture; sprinkle evenly over preserves.
• Bake 1 hour or until center is set and top is golden brown. Cool to room temperature. Refrigerate several hours or until chilled. Cut into 32 bars to serve. Store in tightly covered container in refrigerator.