[Here from Pinterest? Welcome! After you make these danishes, make sure to check out my other Pillsbury recipe: Easy Cinnamon Roll Wreath]
For those of us that are
doomed to work in an office lucky enough to have a stable job, we know that the best days often involve surprise homemade treats that a coworker decided to bring in. You, too, can be that coworker. While muffins, cookies or donuts are always a welcome option, this super easy Danish recipe is a great way to switch it up a little. Better yet, they can easily be made the night before, letting you keep to your normal sleeping schedule.
Although I don’t typically work from recipes that call for “pre-fab” food, the ones I do like generally involve a Pillsbury product. Pillsbury crescent rolls are incredibly versatile and can be used for everything from breakfast to dessert, or my favorite, a dessert-y breakfast. These Danishes are super easy, super delicious, and make enough to feed a crowd. I brought mine to work and had no trouble giving them all away.
I made mine with cherry pie filling (my favorite), but feel free to substitute any pie filling, preserves or thick jam that you prefer, or leave the fruity part out completely. If you’re a Nutella person (I am not, bleh), I’m sure that would also work nicely alongside the cream cheese filling. If you’re feeling inspired, a quick sauce from fresh fruit would be even more amazing.
So next time you want to surprise your coworkers, skip the muffins and pick up some cream cheese and crescent rolls; you’ll be the new office favorite in no time.
If you’re struggling to print this recipe, a PDF copy is available here: Easy Cream Cheese Danishes | Baking Bytes
Easy Cream Cheese Danishes
Makes 24 pastries
2 cans Pillsbury Grands Crescent Rolls (big & flaky)
1 can pie filling (I like cherry)
8 oz cream cheese
1 tsp vanilla
1/3 cup sugar
- Place crescent roll cans in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line baking sheets with silicon mats or parchment paper.
- Beat cream cheese, vanilla and sugar with an electric mixer until smooth and fluffy.
- Open the cans and slice each into 12 pieces, approximately 1/2″ slices. (Don’t unroll them, pretend they’re slice and bake cookies.)
- Place six slices on a cookie sheet, flattening the centers to create an indent. (I used a large spice container dipped in flour, plus my fingers for a little extra flattening in the middle.)2
- Fill the indent half with the cream cheese mixture and half with the pie filling.
- Bake until edges are golden brown, about 15 minutes.
- Cool completely on a wire rack.
- In a small bowl, mix a large spoonful of powdered sugar with a little milk until liquid but still thick. Spoon into a pastry bag or Ziploc, cut off the tip, and drizzle over the pastries.
- Enjoy one (or three, I don’t judge) with a cup of coffee or a tall glass of milk.
1 I actually think these are best the next day. Bake, cool, frost, and put in airtight containers overnight. For me, they’re always more moist and pastry-like the next morning. (Although they are also fabulous straight out of the oven… but don’t burn your mouth.)
2 These spread a lot during baking, so don’t try to squeeze too many on a pan. Start with 6 and see if you have room for more after the first batch is baked.