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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (26g) Recipe makes 40 servings |
||
| Calories 87 | ||
| Calories from Fat 28 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 96mg | 4% | |
| Potassium 22mg | 0% | |
| Total Carbohydrate 13.1g | 4% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 6.1g | ||
| Protein 1.8g | 3% | |
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Individual Cream Cheese Danish
By: ms_bold
Oct 16, 2003
Small danishes that make a great addition to a brunch buffet. You can also make fruit and cream cheese danishes by adding a spoonful of your favorite pie filling prior to baking. There are never any leftovers when I make these.
SERVES 40
Ingredients
- 2 (10 ounce) cans crescent roll dough
- 1 (8 ounce) package cream cheese, diced
- 1/2 cup white sugar
- 1 teaspoon lemon juice
- 3/4 teaspoon vanilla extract
- 1 teaspoon sour cream
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
Directions
1
Preheat oven to 350 degrees F (175 degrees C).2
Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).3
Place slices of dough on cookie sheet and make slight indention in the middle.4
In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.5
Add a tablespoon of filling to each roll.6
Bake in preheated oven for 15 to 20 minutes.7
In a small bowl, stir together confectioners' sugar, milk and butter.8
After Danish has cooled, drizzle with icing.
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- Course > Breads
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Tow Boat Cook
On Jun 24, 2008
These are so simple to make and the results are SO IMPRESSIVE! This one is a keeper! I made them 3 times last trip for my crew and they never lasted over 24 hours. I had to print out copies for the crew to take home to their wives! WINNER! KEEPER! IMPRESSIVE!
From: DuChick
On May 25, 2008
This is a gem of a recipe! I made a batch for a brunch today and they were so pretty and elegant sitting on a glass tray. No one would ever guess how easy these are to make, especially if you prepare the filling and frosting ahead of time. I did use the mixer to cream the filling, so I had no lumps. Thanks ms_bold!
From: winkki
On Mar 7, 2004
Very, very easy and they turned out so cute! (Cute? Is food supposed to be cute? Well, these are!) I think next time I will put the crescent dough in the freezer for a few minutes after unwrapping it, to firm it up and make it a bit easier to slice, especially on a warm day. I also know now to use an electric mixer for the cream cheese blend; doing it by hand wasn't enough to really whip it up and smooth out the sugar grains (though it still tasted great!). Also be sure to make pretty good size indentions; I had a few that were too shallow and the filling slipped off when the dough rose during baking. (Oh rats, had to just eat those myself when they came out! ;o) I did have filling left over, much to my daughters' delight, so you might even be able to spread the filling out across 2-1/2 or 3 cans of dough. These were great in spite of me, lol, and are definitely going in my list of quick and tasty treats for brunch, coffee hour, overnight guests, holiday trays, or just 'cause. Can't wait to try them with fruit filling!
From: Marie Nixon
On Jun 25, 2004
I knew this was going to be a 5-star review when I tasted the cream cheese filling and wanted to eat the entire bowl right then. I made the filling the night before and refrigerated it until I made the danish in the morning. I got exactly 40 mini danish and used all of the filling. For the 2nd batch of danish, after they were done cooking, I topped them with about 1/2 teaspoon of raspberry jam and then iced them. I'm going to make these again real soon.
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