Best Lemon Crescent Cream Cheese Danish Recipes

LEMON CRESCENT CREAM CHEESE DANISH

Lemon Crescent Cream Cheese Danish image

These are easy to make! I have made these without the lemon jam, and they are still delicious! In order to spread the jam more easily over the cream cheese mixture just heat slighty in the microwave to soften.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 35m

Yield 20 squares

Number Of Ingredients 10

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
1 egg yolk
2 (8 ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla
1/4 cup lemon jam
1 cup chopped walnuts or 1 cup pecans
1 egg white
powdered sugar

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.

Nutrition Facts : Calories 241.2, Fat 13.4, SaturatedFat 5.8, Cholesterol 45.7, Sodium 195.3, Carbohydrate 26.1, Fiber 1.3, Sugar 13.2, Protein 5.1

LEMON-CREAM CHEESE CRESCENT DANISH

Lemon-Cream Cheese Crescent Danish image

With just a few ingredients, you can make a Danish that's better than the bakery's! This lemon and cream cheese version drizzled with a powdered sugar glaze proves it. ...MORE+ LESS-

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup cream cheese spread (from 8-oz container)
3 tablespoons powdered sugar
8 teaspoons lemon curd
1/2 cup powdered sugar
2 to 3 teaspoons milk

Steps:

Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon lemon curd.
Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.

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