The Farmhouse Kitchen: {Easy Cheese Danishes}

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Have you ever prepared a dish where the end result looks like it must have taken much longer to make, or required much more skill, than it actually did?

Add these danishes to that list.  

They are quick, easy, and yummy.  

And even if you aren't much for cooking, you can make these danishes.  

I hope you can overlook my photography here.  The following "process" shots were taken with my phone.  And, of course, no natural light was available in my kitchen at 6:00 a.m. on a February morn.

You will need

1 tube of crescent rolls
1 (8 oz) package of cream cheese
1/4 cup granulated sugar
1 tsp. vanilla extract
2 tbsp. butter
approximately 8 tbsp. brown sugar

Glaze:
1/2 cup powdered sugar
1 tsp. vanilla extract
4 tsp. milk

Make sure the cream cheese is softened.  Melt the butter.

Preheat oven to 350 degrees F.

For the filling, combine softened cream cheese, white sugar, and vanilla.  Mix until it is the consistency of cheesecake batter.

Separate dough.  Using a brush, spread butter over each triangle of dough.  Sprinkle about one tbsp. of brown sugar on each piece.

Starting with the long side, roll each piece into a log.  Bring the ends together making a circle.  Use your fingers, and spread out the dough, making them into little cup shapes.

Place on cookie sheet.  I lined the baking sheet with parchment paper.  If you don't have parchment paper, grease your pan.

Fill each cup with about 2 tbsp. of filling.

Looking at these photos, I realize I probably should have creamed the filling a bit longer.

Bake at 350 for 15 minutes, or until golden brown.

Combine the ingredients to make the glaze.   Stir until smooth.  Drizzle over each warm danish.  Just dip a spoon into the glaze and let it drip off onto the danish, slowly moving the spoon in a zig-zag pattern.

I used only one tube of rolls, making 8 small danishes.  The original recipe said to use two tubes of crescent rolls.  If you do that, take two pre-cut sections of dough and put them together, making a rectangle.  Then roll them up into a log and make a circle, just like I did above.  The result would be pastries twice as large.  

This recipe is very basic.

 I encourage you to experiment...maybe add a little lemon juice or sour cream to the filling, or tweak the glaze.  

Recipe adapted from www.thecountrycook.net