Almond Cream Cheese Danish

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.

Print Recipe

Almond Cream Cheese Danish

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings: 6 to 8 servings

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.