Giant Danish

Teresa Jacobson


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!

★★★★★ 19 votes
25 Min
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


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

How to Make Giant Danish


  • 1Preheat oven to 350 degrees. Coat a jelly roll pan with nonstick cooking spray.
  • 2Unroll dough from 1 tube. Pat out, pressing perforations together until dough completely covers bottom of pan. Bake for 4 minutes.
  • 3While dough is baking, combine cream cheese, sugar, egg and vanilla in a bowl until smooth.
  • 4Remove 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!)
  • 5Unroll remaining dough from tube. Separate triangles and evenly arrange on pie filling. (Note* the triangles should not cover completely!)
  • 6Bake 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.)

Printable Recipe Card

About Giant Danish

Main Ingredient: Dairy
Regional Style: American
Hashtag: #Brunch