Y’all will have to excuse my brevity today. This time of year is SUPER busy with my “real job” and I’ve got an added load working on the behind the scenes details on the BIG (no, really HUGE) announcement coming up, but I didn’t want you to go too long without a new recipe. This is one of those really simple recipes that you can use to impress your family and friends. I’ve been working for hours to provide the most understandable set of instructions on how to unroll these crescents and fit them together, but I’m still not convinced it’s clear enough, so I’ve provided you with a few photos to show you how to put them together and cut them to yield the pretty danish above. Y’all enjoy!!
Preheat oven to 375 degrees F. Unroll crescents separating into rectangles, but NOT into triangles. At the edge of an ungreased cookie sheet, place two rectangles together with the short sides touching. Repeat across until all the crescents have been used, creating a large rectangle.
Pinch all the seams together.
Using a small knife, make 2 to 3 inch cuts down each of the long sides of the rectangle about 1 1/2 inches apart.
In a small bowl, combine softened cream cheese, brown sugar, and vanilla. Stir well to combine. Smear filling down the center of the pastry.
Starting at one end of the pastry, fold one strip inward and at an angle.
Repeat with opposite strip.
Continue working your way down the pastry.
Sprinkle with almonds. Bake for 18 to 20 minutes, or until golden brown.
Recipe Card
Almond Cream Cheese Danish
Ingredients
- 2 (8-ounce) tubes crescent rolls
- 8 ounces cream cheese, softened
- 1/3 cup firmly packed light brown sugar
- 1/2 teaspoon vanilla
- 2 to 3 tablespoons sliced almonds
For the icing:
- 1/2 cup powdered sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons milk
Instructions
- Preheat oven to 375° F. Unroll crescents separating into rectangles, but NOT into triangles. At the edge of an ungreased cookie sheet, place two rectangles together with the short sides touching. Repeat across until all the crescents have been used, creating a large rectangle. Pinch all the seams together. Using a small knife, make 2 to 3 inch cuts down each of the long sides of the rectangle about 1 1/2 inches apart. (see tutorial online for photos)
- In a small bowl, combine softened cream cheese, brown sugar, and vanilla. Stir well to combine. Smear filling down the center of the pastry.
- Starting at one end of the pastry, fold one strip inward and at an angle. Repeat with opposite strip. Continue working your way down the pastry. Sprinkle with almonds. Bake for 18 to 20 minutes, or until golden brown.
- Meanwhile, mix icing by combining powdered sugar, melted butter, vanilla, and milk in a small bowl.
- Once pastry is done, drizzle with icing and serve hot.
This is a favorite! Fast and easy using crescent rolls.
Thanks, Diane!
Just made this. I used vanilla bean paste and added half a cap of almond extract to the filing and two drops to the icing. Yum!!
Sounds amazing!! So glad you enjoyed it!
Could you use the Crescent rolls that are not pre-cut and just cut the side flaps?
Absolutely! That product has come onto the market since I posted this recipe, but have used them several times!
I just made this and it was delicious! 🙂 My whole family loved it! It was also reallllyyy easy to make! Thanks so much for this wonderful recipe!
Great! So glad y’all enjoyed it!
This is a great idea! Will also save me a lot of money
Glad you like it, Peggy!
Will make this probably ,looks easy enough. I like easy!
I’ll take a slice … please!
This looks yummy. Why spend a small fortune at the bakery when you can make this.