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5 from 2 votes

Almond Cream Cheese Danish

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 to 8 servings
Author Stacey Little

Ingredients

  • 2 (8-ounce) tubes crescent rolls
  • 8 ounces cream cheese, softened
  • 1/3 cup firmly packed light brown sugar
  • 1/2 teaspoon vanilla
  • 2 to 3 tablespoons sliced almonds

For the icing:

  • 1/2 cup powdered sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons milk

Instructions

  • Preheat oven to 375° F. Unroll crescents separating into rectangles, but NOT into triangles. At the edge of an ungreased cookie sheet, place two rectangles together with the short sides touching. Repeat across until all the crescents have been used, creating a large rectangle. Pinch all the seams together. Using a small knife, make 2 to 3 inch cuts down each of the long sides of the rectangle about 1 1/2 inches apart. (see tutorial online for photos)
  • In a small bowl, combine softened cream cheese, brown sugar, and vanilla. Stir well to combine. Smear filling down the center of the pastry.
  • Starting at one end of the pastry, fold one strip inward and at an angle. Repeat with opposite strip. Continue working your way down the pastry. Sprinkle with almonds. Bake for 18 to 20 minutes, or until golden brown.
  • Meanwhile, mix icing by combining powdered sugar, melted butter, vanilla, and milk in a small bowl.
  • Once pastry is done, drizzle with icing and serve hot.


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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