Every Easter my mom makes this cheese danish along with eggs, sausage, King's Hawaiian bread and havarti cheese. It's such a simple breakfast but it's also really good. Every year my family always talks about how it's one of our favorite meals together but we can only eat it on Easter, because it just wouldn't be the same any other day.
I also always assumed this danish was really hard to make because my mom only ever makes it once a year. I used to think "wow, she must make this dough from scratch," thinking that the dough would need to rise twice and it would be a day-long labor of love. But alas, I was mistaken because it's actually the easiest thing to make. Like literally anyone could make it. A baby could probably make it.
2 cans crescent dough
16 oz. cream cheese, softened
1 egg yolk
3/4 cup sugar
1 tsp. lemon juice
1 tsp. vanilla
Preheat oven to 350 degrees.
While you wait for the oven to preheat, line a large cookie sheet with parchment paper.
Place 1 sheet of crescent dough on the parchment paper. You'll need to press together the seams so it doesn't fall apart. The dough has those perforated edges to you can easily make them into rolls. You don't want that.
In a mixing bowl, combine cream cheese, sugar, yolk, vanilla and lemon juice and mix until smooth.
Then, spoon the cheese mixture onto the dough. Allowing a good 1/2 inch border so you can crimp the edges of the dough together.
According to my mom there will be leftover filling, but I used all of it. Oops.
Top the filling with the second crescent dough, making sure to crimp the perforations like you did with the first one.
Then just crimp all of the sides well to seal it up. You don't want the filling to leak out while it bakes.
Finally, I whisked up an egg and brushed it on top so it would get really nicely browned, and then sprinkled it with granulated sugar.
Bake for 25 minutes, until nicely golden. Remove from oven and let it cool before covering it in aluminum foil. Then just let is refrigerate, because you'll want to eat it cold.
This is basically a great excuse to eat cheesecake for breakfast (you're welcome).
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.