Real Recipes From Real Home Cooks ®

giant danish

(19 ratings)
Blue Ribbon Recipe by
Teresa Jacobson
New Orleans, LA

I found this recipe in a magazine about 20 years ago and tweaked it over the years. This has been my most requested recipe for gatherings. I've won a cooking contest with it and 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

This giant Danish is a delight! The blend of cream cheese and sugar is rich and tangy. Once baked, the crescent roll dough forms a flaky, buttery crust. We chose peach pie filling for the fruity touch. But we can't wait to try other flavors. Easy to make, this Danish is great for brunch, breakfast, or dessert.

— The Test Kitchen @kitchencrew
(19 ratings)
yield 15 serving(s)
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For giant danish

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

How To Make giant danish

  • Jelly roll pan sprayed with nonstick spray.
    Preheat oven to 350 degrees F. Coat a jelly roll pan with nonstick cooking spray.
  • Dough pressed onto the pan and baking in the oven.
    Unroll dough from 1 tube. Pat out, pressing perforations together until the dough completely covers the bottom of the pan. Bake for 4 minutes.
  • Combine cream cheese, sugar, egg, and vanilla extract.
    While the dough is baking, combine cream cheese, sugar, egg, and vanilla extract in a bowl until smooth.
  • Cream cheese mixture spread on the crescent roll dough and topped with peaches.
    Remove the dough from the oven and cool slightly. Spread the cheese mixture over the dough to the edges. Scatter pie filling over cheese mixture. The pie filling should not be covered completely.
  • Triangles of crescent roll dough on top of the peaches.
    Unroll the remaining dough from the tube. Separate triangles and evenly arrange them on pie filling. The triangles should not be covered completely.
  • Bake until golden brown.
    Bake for 30 minutes or until the top crust is golden and the cheese mixture is set.
  • Giant Danish slice on a plate.
    Cool completely in the pan on a wire rack before cutting into squares. Dust with powdered sugar, if desired.