Cream Cheese Danish

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

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