Danish Receita

Indulge in this incredibly easy-to-make Danish pastry recipe! Flaky layers of crescent roll dough are topped with a creamy, dreamy filling and finished with a bright, zesty orange glaze. This recipe is perfect for brunch, dessert, or any time you crave a sweet treat. Get ready to impress your family and friends with this unbelievably delicious and simple recipe!

Preparo 15 min
Cozimento 60 min
Calorias 541.4 kcal
Proteína 22g
Avaliação Seja o primeiro
Danish 206

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Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Danish

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Como fazer Danish

  1. Preheat oven to 350°F (175°C).
  2. Unroll one package (141 oz) of crescent roll dough and gently press the perforations to seal.
  3. Spread the dough evenly into a greased 9x13 inch baking pan.
  4. In a mixing bowl, beat together the cream cheese filling ingredients (see below) using an electric mixer until smooth and creamy.
  5. Spread the cream cheese mixture evenly over the crescent roll dough in the baking pan.
  6. Carefully fold the edges of the dough over the filling. You can either fold it over once or make a more elaborate fold for a more aesthetically pleasing look.
  7. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
  8. Let cool slightly before drizzling with the orange glaze (recipe below).

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

137g

Fat

68g

Carbs

23g

Perguntas frequentes

Quanto tempo leva para fazer Danish?

Danish leva cerca de 75 minutos do início ao fim — aproximadamente 15 minutos de preparo e 60 minutos de cozimento.

Quantas calorias tem Danish?

Danish tem aproximadamente 541.4 calorias por porção, com cerca de 22 g de proteína, 23 g de carboidratos e 38 g de gordura.

De quais ingredientes preciso para Danish?

Os principais ingredientes de Danish são Crescent Rolls, Cream Cheese, Sugar, Vanilla, Egg Yolk. Veja a lista completa com as medidas acima.

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