Thursday, July 5

BAKE IT: Cheese Danish

Warm, cheesy, frosting covered, seriously yummy. Who doesn't love a good cheese danish. Cheese danish is a little tricky to make, the dough takes sometime to master and you need a generous space to fold it on. But, a few years a go I stumbled on a great solution, cresent dough. Really, use cresent dough in it's place and you'll never know the difference.


Serves 8-10
Full Time: 1 hour

You will need:

2 cans extra buttery cresent rolls, do not get extra flaky

Filling:
2 8oz packages cream cheese
3/4 cup sugar
1 1/2 tsp lemon juice
1 tsp vanilla extract

Frosting:
1 1/2 cup confectioners sugar
1 1/2 tbsp milk
1 1/2 tbsp butter
1/4 tsp almond extract

Let us begin:

Preheat oven to 350

Line a sided 9 x 13 baking dish, with aluminum foil. Do not skip this step!!!!

Lay one can of cresent rolls flat on the bottom of the baking dish and pinch the seems closed tightly.

Mix the filling ingredients together until they are well blended and smooth.

Pour mixture onto dough and spread out evenly.


Top with second can of cresent roll and pinch seems closed tightly.

Bake in oven for 30 minutes or until a light golden brown color begins to develop evenly across the top.


Rremove from oven and let cool for 20 minutes.


Working carefully lift up on the aluminum foil to remove danish from pan and transfer to a serving platter.


Mix the frosting ingredients in a small bowl, at first it will look like there isn't enough moisture.

But after a few minutes it will turn smooth and creamy.
Spread frosting across the top of the danish and enjoy!