Easy Berry Cream Danish
I love having a delicious Berry Cream Danish fresh out of the oven. So easy! They’re made with crescent roll dough to get them on your table in under 20 minutes!
Confession time!
I’m such a huge fan of refrigerated crescent roll dough. I use it in crescent rings, it makes my Grilled Cheese Bacon Crescent Squares a breeze, and um – can you say fried dough & cheese in these Grilled Cheese Fries? Yummm!!
So, quite understandably, I’m totally loving these delicious Berry Cream Danishes.
Literally, you can have fresh berries & cream danishes on your table in under 20 minutes flat. Â Couldn’t be simpler – seriously.
I love this recipe. Â My kids love this recipe too – and it’s something they can easily make too. Â When these come out of the oven, they disappear fast! Â You can make them without the icing drizzle too – but why would you?
These little gems are delicious – so quick & easy you can even make them fresh on a busy weekday morning. Â What a treat@
Here’s what you need:
Unroll the crescent roll dough on your countertop that you’ve lightly dusted with flour to keep it from sticking. Roll it out a little bit to get it to hold together. Â If you don’t have a rolling pin, you can also use a can from the cupboard in a pinch if need be.
In a bowl, beat together 8oz of softened cream cheese with 1/2 cup of confectioners sugar & 1 teaspoon vanilla extract until creamy.
Spread the cream cheese over the crescent dough.
Spread a couple teaspoons of strawberry jam over the cream cheese. Â Or sub out for your favorite jam/jelly.
Roll up from the long end.
Slice the filled crescent rolls into about 1 1/2 inch rounds. Â Place them in a mini muffin pan sprayed with nonstick cooking spray.
Bake at 375 for 12-15 minutes or until lightly browned.
For the glaze, mix together 1 1/4 cups of confectioners sugar with 1/4 teaspoon of vanilla extract & 3 tablespoons milk. (or more if needed) Beat until creamy, adding a dash more milk if needed for the desired consistency.
Yummmy!!
Easy Berry Cream Danishes
Ingredients
- For the danishes:
- 1 tube refrigerated crescent roll dough
- 1 8 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons strawberry jam/jelly or substitute your favorite jam
- flour for dusting
- For the glaze:
- 1 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 3 tablespoons milk or more if needed
Instructions
- Preheat the oven to 375 degrees.
- Unroll the crescent roll dough onto a lightly floured surface. Roll it out a bit just to hold it together & thin it out a bit. In a bowl, beat together the cream cheese, powdered sugar, & vanilla extract. Spread the cream cheese mixture over the crescent roll dough. Spread the strawberry jam over the cream cheese. Roll up from the long ends into a tube shape. Press the 'tube' with your hands to tighten the interior. Slice into 1 1/2 inch rounds. Place in a mini muffin pan that's been sprayed with nonstick cooking spray.
- Bake at 375 for 12-15 minutes, or until lightly browned. Beat together the glaze ingredients. Drizzle on top of the warm danishes & serve immediately.
Oh my goodness….I am sooo trying this on Saturday! Thank you for sharing!!!
These look super tasty! I love a quick and simple recipe! Thanks for the recipe!
These tasted good and were easy to make, but I had to tweak the amounts. First of all, there was too much cream cheese filling for one roll of crescent dough, so I spread it over two rolls. Also, 2 tsp. of jelly was not enough for each roll. I used about 3 Tbsp for each roll. I cut each roll into 12 slices, for a total of 24 slices. Baking for 15 minutes wasn’t long enough. I needed 22-25. There was plenty of glaze for all 24 danishes.