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Easy Lemon Cream Cheese Danish

I have to tell you about this pastry.  I'm pretty sure it's a crime to keep them all to myself.

In fact, in trying to not eat the entire pan, I took this danish to my friend's Labor Day pool party.  And now commences my most embarrassing food moment of the month.  (OK, really, there are more embarrassing moments because last night I had 2 1/2 meals for dinner since I was extra hungry.  So there's that.  But I don't want to talk about it.)  Let's talk about how myself and 2 of my friends were chit chatting and waiting for another 2 girls to join us.  Absent-mindedly, or not-so-absent-mindedly, we picked up forks and started diving into this pastry.  It wasn't pretty.  And then when we realized it was just about gone, we came back to our senses and saved a tiny sliver because come on, we're civilized and friends leave food for friends.

Hopefully this danish will not make you act the way we did.  I feel as if there was some sort of mob mentality that just encompassed the 3 of us and lo and behold, most of the food was gone.  I just can't help it when it comes to lemon-flavored pastries.  They always get me.  And to top if off, lemon curd and cream cheese were stuffed into flaky dough and icing was drizzled on top.  Dead.  It's officially over.  So while I sit here and daydream about these pastries, you should actually make them.  I can't, clearly, because there is no such thing as "self-control" when I am around them.

Easy Lemon Cream Cheese Danish
from I Wash...You Dry

Print Recipe

For the rolls:

  • 1 can (12 ounces) Pillsbury Grands Big & Flaky refrigerated crescent dinner rolls (or any 12 ounces of refrigerated crescent dinner rolls)
  • 4 ounces cream cheese
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla
  • 1/2 cup lemon curd
  • cooking spray

For the icing:

  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon water

1) Preheat oven to 350 degrees F.  Lightly spray a medium sized pan (8-inch round OR 7-inch square OR 8-inch square) with cooking spray.

2) Unroll the crescent dough.  Each crescent triangle will be paired with another crescent triangle, to form a rectangle.  Separate the crescent dough into squares made up of the triangle pairs.  Pinch the perforations between the triangles to close them as securely as possible.

3) In a small bowl, microwave the cream cheese on high for 20-30 seconds.  Stir in the sugar and the vanilla until smooth.

4) Divide the cream cheese equally and spread over the squares, leaving about 1/4 inch of 1 long edge untouched.

5) Divide the lemon curd equally among the squares.  Gently spread the lemon curd over the cream cheese.

6) Starting with the opposite long edge of the untouched edge of pastry, roll the rectangles into long tubes.  Use the clean edge to pinch the tube shut as best as possible.  Repeat for each pastry square.

7) Use a sharp knife to cut each tube into 4 even pieces.  Place each piece in the prepared baking pan, cut side up and ~1 inch apart.

8) Bake the pastry for 20-22 minutes, or until the dough is golden brown in color.

9) While the pastry is baking, combine all the icing ingredients together in a small bowl.  Whisk until smooth.  If the icing is too thick to drizzle, add a few extra drops of water to thin it out.

10) When the pastry emerges from the oven, allow it to cool for 5 minutes before drizzling the icing on top.  Serve warm.