Let rise until doubled: Transfer the dough to a well-oiled bowl, then cover the outside of the dough with some oil as well.

I managed 20 slices per tube of dough. I have found frozen puff pastry where I live (quite rare, I promise) and am excited to try your recipe! Lastly, you’ll add the butter and continue kneading until it’s tacky to touch and stretchy without tearing. I sometimes call these cheesecake buns, but they are so similar to a Danish that my family uses the term interchangeably. Dust a clean work surface with flour, and roll the dough out to a 12-inch by 12-inch square. If you would rather have the buns not touch, divide the danish pastries between two 12"x18" baking sheets. I made them a little larger by accident, need to make them smaller next time but so yummy! This recipe made really delicious Danish and was easy to follow. Hi, thanks for sharing your recipe!

Meanwhile, make the cream cheese filling: Whip together 1⅓ cup of cream cheese, 1/2 cup of sugar and 1 tsp of vanilla until smooth. The pastry (and the filling) will puff quite a bit in the oven, but will settle down as they cool.

Line bottom of baking pan with 1 can of crescent rolls.

Let rest for 10 minutes, then dip the bottom of a glass or a cup into flour and press with it in the middle of each bun to form an indentation. Amazingly delicious! The danishes should double in size in about 30 minutes to 1 hour. Dough is perfect! I will be making this again real soon!! Shape each piece of dough into a ball by tucking the ends underneath itself until you get a smooth surface on top. Finally...it did taste like danish dough. Bake: In a preheated to 350°F degrees oven for about 20 minutes, or until the outside is golden in color. An easier way to drizzle them is: 1) Make the glaze in a micro-safe dish, nuke for 5-10 seconds (watch closely, don't boil it - just want to make the glaze "pourable"), use a funnel to put it in a squeeze bottle, and drizzle away on COOLED pastries (so it doesn't run, makes it more authentic).

A rich cream cheese filling topped with an easy streusel recipe made this one of my most shared Instagram posts of all time! Yes, I think that the icing applied the day you serve them will be best.

Means so much to me! The pastries will keep for two or three days at room temperature in an airtight container, or up to a week in the refrigerator.

cheese danish, cheese pastry, cream cheese danish, homemade danish, 1 batch homemade puff pastry may substitute 1 box thawed store-bought puff pastry, may substitute 1 box thawed store-bought puff pastry. Place danishes on an ungreased baking sheet, and let rise until doubled. . Notify me of followup comments via e-mail. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Wrap it in the plastic, and chill for at least 1 hour, and up to 1 day. Grate the frozen butter and toss it with the dry ingredients, using your fingers to work the flour into the butter until the mixture resembles small crumbs. Repeat the entire rolling and folding process one more time for a grand total of six turns. Lightly grease a 9x13 inch baking pan.

Jams, preserves, pickles and more! Do you think there’s any way this dough could be refrigerated overnight to be assembled and baked in the morning?

Thank you, Marina!

THAT IS NOT A REAL DANISH DOUGH!” And yes, you are correct, this is not a true laminated danish dough; which in and of itself is an art form and one that I am not about to teach in a 5 minute YouTube video or try to explain in a blog post.. 1⅓ cup of cream cheese, 1/2 cup of sugar and 1 tsp of vanilla until smooth. Made the cheese danishes and we loved them! Cheese is one of them foods that I would probably never been able to give up. Half a recipe of filling is plenty for two tubes of crescent rolls.

Bake for 10 minutes.

Ok, I did the recipe with only 1 batch of puff pastry which is half of the recipe because the recipe makes two batches, and it turned out fine. I laid the crescent unrolled and flat into the baking dish, topped with cream cheese mixture, then made three "stripes" with strawberry pie filling. I am asked for the recipe every time I make it.