Yummy note: I originally had this variation of a cheese danish the other day at work. A coworker's wife made this treat and it was just so good, I insisted on the recipe. It was originally made to it a 9x13 pan, but I wanted to scale back the recipe a little bit, since I was inspired to try something a bit different with the recipe. I wanted to add a fruit filling into the cheese portion. I really liked the plain cheese danish, but not knowing how well the fruit filling would hold up to the rest of the danish, I thought I'd better only half the recipe just in case. I had some family over, and I wanted to make sure we had something to eat for breakfast.. haha.. just in case I needed to use the other half of the ingredients to make a pan of the plain cheese danish. So you can either add in the fruit if you wish in your recipe or follow it straight for a plain cream cheese danish. Either way, it is pretty crispy, flaky and outright yummy to eat for breakfast or snack.
Cheese and Fruit Danish
2 packages of cream cheese
1 tsp vanilla
2/3 cup of sugar for filling
1 egg separated
2 packages of crescent rolls (the crescent sheets work well for this, too!)
1/3 cup of sugar for topping
optional: about 1/4 cup jelly or jam for fruit filling
Preheat the oven to 375. Mix the following ingredients together: 2 packages of cream cheese, 2/3 cup of sugar, 1 tsp vanilla, juice of 1/2 lemon, and the egg yolk. Note: save the egg white for
the top. Unroll 1 package of crescent rolls in a 9X13 pan. Spread the cheese filling over the crescent rolls. Next, if you want, spread on the fruit filling. Then, unroll the 2nd package of crescent rolls over the top of that. To finish it off, brush the egg white over the top and sprinkle generously with the 1/3 sugar.
Bake for about 25-35 minutes at 375. Note: I think the fruit filling in the cream cheese mixture takes a little bit longer when baking, so please adjust accordingly and watch for it to get nice and puffy, flaky and a golden brown or poke it with a tester to see if it is done.