Ingredients for Lemon Crescent Cream Cheese Danish
- Refrigerated Crescent Dinner Rolls
- 1 large egg yolk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- Fresh Lemon Juice
- 1 teaspoon vanilla extract
- Jam
- Walnuts
- 1 large egg white
- Powdered sugar, for dusting
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How to Make Lemon Crescent Cream Cheese Danish
- Preheat oven to 375°F (190°C).
- Grease a 13 x 9-inch baking dish.
- Unroll one can (8 oz) of crescent rolls and gently press into the bottom of the prepared baking dish.
- In a medium bowl, beat together 1 large egg yolk, 8 oz cream cheese (softened), 1/4 cup granulated sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until smooth and creamy.
- Evenly spread the cream cheese mixture over the crescent roll dough in the pan.
- Spread a thin layer of lemon jam (approximately 1/4 cup) over the cream cheese mixture. (Optional: Gently heat the jam in the microwave for a few seconds to make it easier to spread.)
- Unroll the remaining can (8 oz) of crescent rolls and gently shape into a 13 x 9-inch rectangle. Place this rectangle over the cream cheese filling mixture.
- In a small bowl, whisk 1 large egg white until frothy. Brush the egg white over the top of the dough. Sprinkle with 1/4 cup chopped nuts (such as pecans or walnuts).
- Bake for 25-30 minutes, or until golden brown.
- Let cool slightly in the pan before sprinkling with powdered sugar.
- Cut into squares and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
52g
Fat
28g
Carbs
8g
