26 2 / 2012
I love CHEESE in any form! I don’t know to many people that hate it lol
Recently, I was given the assignment to make dessert (one of many) for a very large crowd; a crowd of 58 to be exact. But the fact that the group I am doing this with is also assigned to serve a breakfast the next day, so I decided cheese danish would be a good neutral.
Never made it before, but lord! did this turn out lovvvvvley! It is soooo delish and rich and just the right texture with a HINT of citrus. This will please anybody; the big breakfast eaters or for a mid-night snack. And SO simple!
- 2 (10 ounce) cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese, diced
- 3/4 cup white sugar
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons sour cream
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
- 1 tablespoon of water (microwave shortly if needed for desired thickness)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.