Strawberry Cream Cheese Crescent Danish | Mostly Homemade Mom


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Strawberry Cream Cheese Crescent Danish

April 15, 2016
Crescent rolls with cheesecake and strawberry pie filling, topped with more crescent rolls, and finished with a dusting of sugar. This is a super easy recipe to wow your guests for brunch or dessert!





I'm sitting here with half of a slice of this magnificent danish willing it not to end. I'm very serious here, friends! I've been very good with watching my calories the past few months and I planned ahead today for a slice of this.

Because I knew it was going to be this good.

I've always been a stinker for sweet breakfasty, brunchy recipes. They're words right? You know what I'm talking about: gooey cinnamon rolls, doughy french toast, coffee cakes, jumbo muffins. You name it, I'm in love with it all!





This one though can seriously double as a full on dessert. Creamy cheesecake filling along with a layer of strawberry pie filling. Plus, the colors - it's so pretty to look it!

Ok, have I sold you on this danish yet?



Strawberry Cream Cheese Crescent Danish

Ingredients
  • 2 (8 oz) cans refrigerated crescent rolls
  • 8 oz cream cheese, room temperature
  • 1 1/4 cup sugar, divided
  • 1 egg, separated
  • 1 teaspoon vanilla extract
  • 21 oz can strawberry pie filling
  • Optional: whipped cream
Cooking Directions
  1. Spray the bottom of a 9 x 13 baking dish. Unroll one can of crescent dough into the baking dish. Press seams to seal well.
  2. In a medium bowl, beat together cream cheese, 1 cup sugar, egg yolk, and vanilla. Spread cream cheese mixture over dough.
  3. Spoon strawberry pie filling over cream cheese. Unroll remaining crescent roll dough over strawberry pie filling (optional: unroll on a greased cookie sheet, press seams well, and then place on top of strawberry pie filling).
  4. Beat egg white until frothy in a small bowl and brush over top of danish. Sprinkle evenly with remaining sugar.
  5. Bake at 350 degrees for 30 minutes until dough is golden brown. Cool completely before slicing and serving!




In #3 of the directions above, I gave you two options on the top crescent crust. If I was just making this for my family, I wouldn't bother pressing the seams out or anything. But I did do that with the pictures here to show you how nicely the top crust can turn out. It's totally up to you, and super easy either way!





Here are some more of my favorite sweet brunch recipes:


Sour Cream Coffee Cake




Sunrise Cinnamon Bread




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