I’ve loved breakfast pastries for years, and especially cheese Danish. Although I don’t remember ever eating the cream-cheese variety until an adult, they fascinated me immediately. I enjoy the sweet, rich cream inside flaky, buttery dough, and I’ve always wanted to try to bake it.
I didn’t, though. It seemed quite intimidating, and while I’ve pinned lots of recipes, I never went ahead and tried it.
Until this week. I had some extra strawberry filling on hand and decided to throw some stuff together and see what happened.
The result? This is the best picture you’re going to get, because we fought over every piece until it was gone. That didn’t take long.
Of course, the rich creaminess is my favorite, but in this Danish, it’s complemented by the sweet, full flavor of the strawberry sauce. We’ll definitely be making these again – and soon!
- 1 tube crescent rolls
- 1 8-oz block of cream cheese
- 1/4 c. powdered sugar
- 1 c. strawberries, washed, capped, and mashed
- 1 T. cornstarch
- 3 T. water
- Butter the bottom of a 8" baking dish.
- Spread 1/2 of the crescent rolls across the bottom.
- Soften the cream cheese. Mix in the powdered sugar.
- Spread the cream cheese mixture on top of the crescent roll layer.
- In a small saucepan, stir together the strawberries, cornstarch, and water.
- Bring to a boil, stirring constantly. Boil for two minutes, then chill.
- Spread the strawberry mixture on top of the cream cheese layer.
- Spread the last crescent rolls on top of the strawberry layer.
- Bake at 375 for about 20 minutes.