16Apr2016Strawberry Cream Cheese Crescent Danish Jump to Recipe Print Recipe 68.9K25 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? Recipe PrintStrawberry Cream Cheese Crescent DanishCrescent 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 Author: Kelly Miller Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Course: Dessert Cuisine: American Keyword: crescent roll danish, crescent roll recipe Servings: 12 servingsDid you make this recipe? Leave a review 4.25 from 8 votesIngredients 2 8 oz cans refrigerated crescent rolls 8 oz cream cheese room temperature 1 1/4 cup sugar divided 1 egg separated 1 tsp vanilla extract 21 oz strawberry pie filling whipped creamInstructionsSpray the bottom of a 9 x 13 baking dish. Unroll one can of crescent dough into the baking dish. Press seams to seal well.In a medium bowl, beat together cream cheese, 1 cup sugar, egg yolk, and vanilla. Spread cream cheese mixture over dough.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).Beat egg white until frothy in a small bowl and brush over top of danish. Sprinkle evenly with remaining sugar.Bake at 350 degrees for 30 minutes until dough is golden brown. Cool completely before slicing and serving!NutritionCalories: 216kcalFat: 6gSaturated fat: 3gCholesterol: 34mgSodium: 79mgPotassium: 31mgCarbohydrates: 36gSugar: 31gProtein: 1gVitamin A: 275%Vitamin C: 10.5%Calcium: 32%Iron: 0.3% 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!68.9K25
Liz Dotn saysOctober 29, 2018 at 1:57 amI made this but I used cherry pie filling it is so much better than sliced bread. Once you make it, you will want to make it for every holiday, birthday, because it is Saturday, or any celebration. Can you tell I love this?! Try it with your favorite filling. Reply
John Jung saysMarch 16, 2019 at 11:28 amCan I assume that when you press the dough you press it to fill out the 9 x 13 pan? Or is that part of the process when you pressed the seams to seal.Reply
Barb Ward saysApril 14, 2019 at 5:43 pmThis is a delicious version of a recipe I’ve made before. It was easier to use the Crescent Roll sheets and I used 2 cream cheese (8 oz. each). Wonderful!Reply
Byenia saysJuly 26, 2019 at 10:09 pmActually turned out pretty tasty. Used about 12 oz. of cream cheese in place of 8. Also cooked down my own fresh cherries to make the filling and used Swerve where it called for sweetener. Reply