This Cream Cheese Danish is a family favorite that I've been making for years. You can double this recipe and use a 9 x 13" baking dish for a larger crowd. The only thing is, if you double it, there's no need to use 2 eggs. The recipe goes by many other names, but whatever it's called, it's quick, easy and delicious!
Here's the small version:
1 tube crescent rolls
1/2 t. vanilla
1/2 cup sugar
1 egg yolk
1 (8-ounce) package cream cheese, softened (I always use "light")
1 egg white
1/4 cup sugar
1/2 t. cinnamon
1/4 cup chopped nuts (pecans or almonds are good)
Lay 1/2 of the crescent rolls flat into an 8 x 8" pan. Mix the vanilla, sugar and egg yolk into the cream cheese. Spoon this mixture over dough. Lay remaining 1/2 of the crescent rolls on top.
Whisk egg white; brush over dough. Mix the sugar and cinnamon and sprinkle on top of the egg white. Sprinkle on the chopped nuts.
Bake at 350 degrees for 30-35 minutes. Makes 8 slices.
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