Easy Cream Cheese Danish Cakescottage Lightly grease a 9x13 inch baking pan. line bottom of baking pan with 1 can of crescent rolls. pinch all seams together to seal. in a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. spread filling on top of rolls. place second can of rolls on top of filling. bake in preheated oven for 20 to 30. Preheat oven to 400˚f with a rack in the center of the oven. line a large baking sheet with parchment paper or silpat liner. in a large mixing bowl, combine 8 oz of softened cream cheese, 1 4 cup sugar, 1 egg yolk, 1 2 tsp vanilla extract and 1 tsp lemon zest. beat together on medium high speed until creamy and smooth.
Cheese Danish Recipe Cart Instructions. preheat the oven to 350℉. line a baking sheet with parchment paper and set aside. in a medium bowl, cream together the cream cheese, sugar, sour cream and vanilla until smooth. cut the roll of crescent roll dough into 8 even slices. place them cut side down on the prepared baking sheet. In a small bowl, mix together an egg with 1 tablespoon of water. brush the exposed puff pastry with the egg wash. bake for 22 25 minutes or until golden brown. remove from the oven and cool for at least 10 minutes before glazing. for the glaze, mix together the powdered sugar and lemon juice until smooth. Instructions. heat the butter and milk until the butter is melted. set aside to cool to lukewarm. in a large bowl, dissolve the yeast in the warm water. let sit for 5 minutes to activate and then mix in egg yolks. blend in the cooled milk mixture and then sift in the flour, sugar and salt. Divide the cream cheese mixture evenly among the 18 squares and place in the middle. bring two opposite corners to the middle over the cream cheese and fold together and pinch to seal. repeat with all the danishes. add to the baking sheet and brush to tops with the egg wash. bake 18 20 minutes or until golden and crispy.
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