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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

Recipe #73488 | 40 min | 20 min prep | add private note

⁽¹¹⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: MiquelNORTON

On Oct 31, 2009

I was very leary to make these, i wasnt sure how they were going to turn out, and i was surprised! THEY WERE AWESOME! This is definitley a "keeper recipe" I will for sure make them again! Thank you!

0 people found this review helpful

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From: I*Needa*Chef

On Oct 21, 2009

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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!

38 people found this review helpful

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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.

19 people found this review helpful

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