Cheese Danish Flaky Pastry (Printable Version)

Buttery pastry swirled with creamy, tangy cheese and finished with a light vanilla glaze.

# What You'll Need:

→ Danish Components

01 - 2 tubes (approx. 480 g total) refrigerated crescent roll dough
02 - 225 g cream cheese, softened to room temperature
03 - 50 g granulated white sugar
04 - 1 teaspoon pure vanilla extract
05 - 45 g salted butter, melted
06 - 8 tablespoons (approx. 100 g) light brown sugar

→ Glaze Components

07 - 100 g powdered sugar
08 - 1/2 teaspoon pure vanilla extract
09 - 1–2 tablespoons (15–30 ml) milk

# Steps to Follow:

01 - Set the oven to 177°C. Allow it to fully preheat for even baking and optimal coloration.
02 - Combine softened cream cheese, granulated white sugar, and vanilla extract in a medium mixing bowl. Blend using a hand mixer or whisk until the mixture is smooth and homogenous.
03 - Unroll the crescent roll dough and separate into rectangles by pressing together the perforations of the individual triangles. You should have eight rectangles in total.
04 - Brush each rectangle with melted salted butter. Evenly sprinkle 1 tablespoon of light brown sugar over each rectangle.
05 - Roll each rectangle lengthwise to form a coil. Seal the edges to prevent leaks, then shape into a circle by curving and pinching the ends together.
06 - Arrange the shaped dough on a baking sheet lined with parchment paper or coated with nonstick spray. Spoon approximately 2 tablespoons of cream cheese filling into the center of each round. Avoid overfilling.
07 - Bake in the preheated oven for 15 to 18 minutes, or until golden brown and fully set. Monitor closely during the final minutes to avoid overbaking.
08 - While baking, whisk together powdered sugar, vanilla extract, and milk in a small bowl. Adjust consistency with more milk for thinner glaze, or more powdered sugar for a thicker result.
09 - After the pastries have cooled slightly, drizzle glaze over each while still warm so it absorbs and enhances sweetness.

# Additional Notes:

01 - Allow cream cheese to reach room temperature before mixing to ensure a lump-free filling.
02 - Seal dough edges securely to keep the filling contained during baking.
03 - Moderate filling quantity to prevent overflow while baking.
04 - Enhance the filling by adding lemon zest, cinnamon, or nutmeg if desired.
05 - Unbaked danishes can be refrigerated overnight and baked fresh the next day.

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