Real Recipes From Real Home Cooks ®

giant danish

★★★★★ 19
a recipe by
Teresa Jacobson
New Orleans, LA

I found this recipe in a magazine about 20 years ago. I've tweaked it a bit over the years. This has been my most requested recipe for gatherings. I've won a cooking contest with it and I use it to "bribe" co-workers and family members when I need something done. My husband loves the apple pie filling version and my favorite is strawberry. The beauty of this recipe is that any pie filling can be used and it always tastes great!

Blue Ribbon Recipe

The Kitchen Crew and I used peach filling for this recipe and the results couldn't have been any sweeter, creamier or more satisfying. A perfect brunch centerpiece!

— The Test Kitchen @kitchencrew
★★★★★ 19
serves 15
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For giant danish

  • 16 oz
    cream cheese, room temperature
  • 1/2 c
    granulated sugar
  • 1 lg
  • 2 tsp
    vanilla extract
  • 2 can
    refrigerated crescent rolls (8 oz. size)
  • 1 can
    pie filling, any flavor

How To Make giant danish

  • 1
    Preheat oven to 350 degrees. Coat a jelly roll pan with nonstick cooking spray.
  • 2
    Unroll dough from 1 tube. Pat out, pressing perforations together until dough completely covers bottom of pan. Bake for 4 minutes.
  • 3
    While dough is baking, combine cream cheese, sugar, egg and vanilla in a bowl until smooth.
  • 4
    Remove dough from oven and cool slightly. Spread cheese mixture over dough to the edges. Scatter pie filling over cheese mixture. (Note* pie filling should not cover completely!)
  • 5
    Unroll remaining dough from tube. Separate triangles and evenly arrange on pie filling. (Note* the triangles should not cover completely!)
  • 6
    Bake for 30 minutes or until top crust is golden and cheese mixture is set. Cool completely in pan on a wire rack before cutting into squares. (**Dust with powdered sugar if desired.)