A week or so ago I promised to share with all of you my favorite Danish recipe, so here it is! I always try to keep the ingredients on hand both in my pantry, and in the fridge, because I never know when I may want to whip it up at the last minute. I have made this Danish so many times I can’t count, and I often wonder if I might be able to make it with my eyes closed. You will love how quick and simple it is to make. This is my go to recipe to make for friends and family whenever I want to cheer them up and make something extra special for them. I like making and taking this to Church for early morning social time, and it holds together perfectly when I make it a day or two in advance.
There are so many ways to change up the taste of this recipe just by adding a different fruit or pie filling. I personally get rave reviews when I put cherry and blueberry together, peach is amazing, apple is always loved, and plain cheese with no fruit filling is where it all began.
I hope you enjoy this recipe, it’s a personal favorite of mine, and I am more than happy to now share it with all of you!
- 1 tube of Pillsbury Crescent Roll-Seamless Dough Sheet
- 1 8 oz. package of Philadelphia Cream Cheese
- 2 Tablespoons of granulated sugar
- 1 Tablespoon of vanilla extract
- ½ cup to ¾ cup of pie filling (1 can of pie/fruit filling makes 2 Danishes)
- 1 cup of powdered sugar
- 3 Tablespoons of milk
- ½ teaspoon of vanilla extract
- Preheat your oven to 375 degrees
- Lightly spray a baking sheet with non-stick cooking spray.
- Using your mixer, beat together the 8 ounce package of cream cheese, with the 1 Tablespoon of vanilla extract and 2 Tablespoons of sugar, beat until smooth. Set aside.
- Unroll the sheet of seamless dough from its tube, and place it on the baking sheet.
- Spread the cheese filling down the middle of the dough.
- Add your fruit filling on top of the cheese filling.
- On each side of the filling make long cuts into the dough (like fringe) I usually make between 12-15 cuts on each side, and about a finger width apart.
- Starting at one end, bring your dough strip over and across the top of the filling on a slight angle, alternate back and forth to make the top look braided.
- Bake for 15-20 minutes, you want a nice light golden brown crust.
While the Danish is baking, grab a bowl and whisk together the powdered sugar, 3 Tablespoons of milk, and ½ teaspoon of vanilla extract. Once the Danish has baked and is cool, drizzle the icing over the top. (I use a spoon to drizzle the mixture over the top.)
Cut and serve up plain or with a delicious scoop of ice cream!
Remember to store your Danish in an airtight container in the fridge.
When I make this recipe I make two Danish at a time one to give and one to keep!