cream cheese danish

How To Make cream cheese danish

• Step 1
  Preheat oven to 375 degrees. Cover a large baking sheet with parchment paper.
• Step 2
  Using a stand mixer or hand mixer blend the cream cheese, sugar, lemon juice, egg yolk, and vanilla extract until smooth and creamy; set aside.
• Step 3
  Open the crescent roll dough and separate into 8 rectangles of 2 triangles each. Using your fingers pinch the perforations closed. Using a pizza cutter cut the dough into 1 inch by 8 inch (or the length of the dough) segments. Grab each end and twist in the opposite direction. Lay it in a spiral on a parchment covered baking sheet. Repeat until all the dough is twisted and spiraled.
• Step 4
  Using your thumb gently press down on the center of each one creating a little well. Scoop a heaping spoonful of the cream cream cheese mixture into the wells of the dough spirals.
• Step 5
  Using a fork lightly beat the egg and water together. Use a small pastry brush to lightly brush the exposed dough with egg wash. Don’t let the egg wash puddle.
• Step 6
  Bake 15 minutes or until the dough is puffed up and browned. Let cool for 5 minutes before removing to cooling racks.
• Step 7
  Allow to fully cool. In a small bowl combine the powdered sugar, cream and vanilla until smooth. Use a fork or a piping bag to drizzle the icing over the pastries.
• Step 8
  NOTES Soften the cream cheese by removing it from the refrigerator about 45 minutes prior to starting the recipe. Pop the crescent rolls still in their packaging in the freezer for about 15 minutes prior to starting the recipe. It make the dough easier to work with and does not freeze them. Do your best to pinch the perforations closed on the dough but if it breaks while you are twisting and forming the Danish then simply pinch the broken pieces back together and continue with the recipe. Don’t skip the egg wash as it really gives the pastries that golden brown glossy look. Go light and don’t let the egg wash puddle. Store the cheese Danish in an airtight container in the refrigerator for up to 4 days. To freeze cool the pastries completely. Then place them on a parchment covered baking sheet in a single layer without touching. Place the baking sheet on a flat surface in the freezer. Once frozen transfer to heavy duty freezer container. When ready to eat remove how many you want from the container and defrost in a single layer in air tight container in the refrigerator.
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