My husband and I love cream cheese danish, when I was a kid and the family would go to Cannon Beach during the summer. We would always stop at this cute little bakery in town and I always go the cream cheese danish. I love the buttery, flaky pastry and the creamy cheese filling. While I was looking at some of my favorite blogs the other day I popped into “The Country Cook” and she had made shortcut apple danish that look so tempting to me, I knew I would just simply have to make my own version at home. I wanted to take her fruit idea and mix it with my favorite part of the danish, the cheese filling. These make a great morning breakfast with some coffee, a wonderful afternoon snack with some milk or a simple dessert after dinner.
- 2 Tubes - Pillsbury Butter Flaky Crescent Rolls
- 1 Can - Wilderness Strawberry Pie Filling
- 2 Tbs. - Butter (melted)
- 1 8 oz - Cream Cheese (soft)
- 1/2 C. - Powder Sugar
- 1/4 C. - Milk
Preheat oven to 350 degrees.
Separate the dough into eight rectangles. Seal the perforations. Using a pastry brush spread the butter over the rolls. Roll up the dough from the long side: pinch the edges to seal. Hold one end of the dough loosely coil into a circle. Make an indentation in the center with your fingers and create a crater for the filling and fruit.
In a mixing bowl add the cream cheese, powder sugar and milk. Mix until fully, blended and smooth. Place about 1/2 tbs. of cheese filling into the center of the Danish, then top with about 1/2 tbs. of strawberry filling. Bake these for about 15-18 minutes or until golden brown. Once cool you can serve them plain, drizzle with a powder sugar glaze, or add a little more milk to the cheese filling to thin it out and drizzle across the danish.