Cream Cheese Danish

Cream Cheese Danish Recipe
Lee Harrelson
Tired of boxed cereal or drive-thru biscuits for breakfast? Wrap up one of these tasty squares and take it with you!

Yield:

20 squares

Recipe from

Oxmoor House

Ingredients

2 (8-ounce) cans refrigerated crescent rolls
1 large egg, separated
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
Sifted powdered sugar

Preparation

1. Preheat the oven to 375°. Unroll 1 can of rolls; press into a lightly greased 9" x 13" pan. Beat egg yolk, cream cheese, and next 3 ingredients at medium speed of an electric beater until blended; spread mixture over dough in pan.

2. Unroll remaining can of crescent rolls on a sheet of wax paper; press into a 9" x 13" rectangle. Place over cream cheese mixture. Whisk egg white; brush over dough. Sprinkle with pecans.

3. Bake at 375° for 25 minutes. Sprinkle with powdered sugar, and cool in pan on a wire rack. Cut into squares.

Mr. Food Oh-So-Easy Recipe Collection,

Oxmoor House

March 1998
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