Easy Danish

Raspberry Danish with Vanilla Glaze

Since I have found the recipe for this danish, I have made it several times, each time subbing different fillings. I love how versatile and simple this recipe is. You can whip one up in less than an hour. In one, I used pumpkin puree blended with cream cheese to make a pumpkin cream danish. I drizzled a cinnamon glaze over the top. Another time, I used raspberry pie filling and topped it with a vanilla glaze. Both were delicious. 

Easy Danish
Source: Adapted from Center Cut Cook

1 tube Pillsbury Crescent Recipe Creations Seamless Dough Sheet (If you use regular crescent rolls, pinch the seams together.)
1 (8 oz.) package cream cheese (softened)
2 tablespoons sugar
1 tablespoon vanilla
1/2 cup to 3/4 cup filling (I used pumpkin puree in one and raspberry pie filling in another.) 

Pumpkin Cream Danish

Preheat oven to 375 degrees.
Spray a large rimmed baking sheet with non-stick cooking spray.
With a hand mixer, beat together cream cheese, sugar, and vanilla until smooth. (If making the pumpkin, fold in the pumpkin puree.)
Unroll the dough sheet onto the baking sheet.
Using scissors, make about 2-inch long cuts about 1 inch apart on each side of the dough. 
Spread the cream cheese layer down the middle of the dough.
If making the raspberry, spread the raspberry pie filling on top of the cream cheese. 
To give the dough a braided look: Starting at one end, fold the strips over the filling on an angle alternating from one side to the other.
Bake for 15–20 minutes until the danish is golden brown.
Let cool and top with glaze if desired.

Cinnamon Glaze
1 cup powdered sugar
3 tablespoons milk
1 teaspoon cinnamon

Whisk together all ingredients and drizzle over danish.

Vanilla Glaze
1 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Whisk together all ingredients and drizzle over danish.