Strawberry Cream Cheese Crescent Danish
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
Servings 12 servings
- 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 cream
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.
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!
Calories: 216kcal | Carbohydrates: 36g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 79mg | Potassium: 31mg | Sugar: 31g | Vitamin A: 275IU | Vitamin C: 10.5mg | Calcium: 32mg | Iron: 0.3mg