I’m sharing a simple, crowd-pleasing cheese Danish that’s built with a chewy crescent-roll crust and a creamy, sweet cream-cheese center—finished with a drizzle of classic icing.
Why I’ll Love This Recipe
I love how easy this comes together using just pantry staples like canned crescent rolls and cream cheese. Even though it’s simple, the flavor feels bakery-quality: the buttery crust rises beautifully, the filling is smooth and tangy-sweet, and the glaze adds a lovely finishing touch. I can assemble it in minutes and have something special for my mornings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Crescent roll dough (2 cans/refrigerated)
• Cream cheese, softened
• Granulated sugar
• Egg (or egg white and water for wash)
• Vanilla extract
• Powdered sugar (for glaze)
• Milk or water (for glaze)
• Optional: lemon juice or zest in the filling
directions
- Preheat my oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press it firmly into the bottom of the dish, sealing seams to form an even layer.
- In a bowl, I beat softened cream cheese, sugar, vanilla (and egg if using) until smooth and creamy.
- Spread this filling evenly over the dough layer.
- Roll out the second can of dough and place it gently on top of the filling, sealing seams to enclose it.
- I brush the top with egg white or a mix of egg and water for shine.
- Bake for 35–45 minutes until the top is golden brown and filling is se.
- I let it cool for about 20 minutes, then whisk powdered sugar, milk (or water), and vanilla into a smooth icing and drizzle generously on top.
- Cut into squares and serve warm or at room temperature.
Servings and timing
This makes about 8 servings, and takes approximately 15 minutes prep plus 35–45 minutes bake time, and about 20 minutes cooling before icing (Bitz & Giggles).
Variations
I sometimes stir lemon zest or a little lemon juice into the cream cheese filling for brightness, or drizzle fruit preserves like raspberry or cherry over the cheese before baking. I’ve also added mini chocolate chips or cinnamon sugar in the filling for extra flavor. Using puff pastry instead of crescent dough yields a flakier crust if I want a lighter version.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave small portions for 10–15 seconds, or warm them briefly in a 300 °F oven to restore crispiness. I’ve frozen cut squares wrapped tightly in plastic wrap for up to 2 months—then thawed overnight and reheated for best texture.
FAQs
How much filling should I use so it doesn’t leak?
I aim to use about 1–2 tablespoons of cream cheese filling per slit of dough. Overfilling often causes leakage while baking, so I stick to a moderate amount for a clean result.
Can I skip the egg in the filling?
Yes—I sometimes leave out the egg and still get a creamy filling. The texture is a bit softer but perfectly tasty.
Can I make this ahead the night before?
Absolutely—I assemble it, cover it in plastic, and refrigerate overnight. In the morning, I let it come to room temperature then bake as usual.
Does it freeze well?
Yes—it freezes well. After baking and cooling, I wrap individual pieces tightly or freeze them spread out on a sheet pan until solid, then transfer to a bag. I reheat from thawed or frozen gently in the oven.
Can I add fruit on top or inside?
Yes—fruit preserves or fresh berries work beautifully when added on top of the cheese before second layer of dough, or drizzled on after baking. I especially like raspberry or cherry.
Conclusion
I find this Breakfast Cheese Danish recipe to be the perfect blend of simplicity and indulgence. I can assemble it quickly, and the results feel fresh-baked and special. The creamy cheese, pillowy crust, and sweet glaze pair so well with my morning coffee. Whenever I want an easy treat that tastes bakery-made, this is my go-to.
Print
Breakfast Cheese Danish
- Total Time: 25 minutes
- Yield: 4 servings
Description
A flaky, buttery Danish pastry filled with sweetened cream cheese—perfect for a cozy breakfast treat or brunch spread.
Ingredients
1 sheet puff pastry (thawed)
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 egg (large)
1 tablespoon milk or cream (for egg wash)
Zest of ½ lemon (optional, for brightness)
Powdered sugar for dusting (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, beat the cream cheese, sugar, vanilla extract, and lemon zest (if using) together until smooth and fluffy.
Unfold the puff pastry sheet on a lightly floured surface and cut into four equal squares.
Divide the cream cheese filling evenly among the squares, placing it in the center of each square.
Fold one corner of each square over to the opposite corner, forming a triangle or envelope shape; press edges to seal, leaving a border around the filling.
Beat the egg with milk or cream to make an egg wash. Brush the edges of the pastry lightly with egg wash.
Transfer the filled pastries to the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with remaining egg wash.
Bake for 15–18 minutes, or until the pastry is golden and puffed and the filling is set.
Remove from oven and let cool slightly. Dust with powdered sugar before serving, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
