Easy Cream Cheese and Jam Danish Recipe


1 can refrigerated crescent rolls 8 count

4 tablespoons cream cheese softened

2 tablespoons granulated sugar

1/2 tsp vanilla extract

8 teaspoons strawberry jam


Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or silicone baking mat. Set aside.

In a small mixing bowl, whisk cream cheese (it has to be very soft), sugar and vanilla. Set aside.

Open the can with dough and separate the crescents. Roll each crescent dough into a 10″ rope. Gently twist the ends of dough into opposite directions. This is not necessary but makes the finished pastry prettier.

Roll the dough rope into a loose spiral shaped bun and place on prepared baking sheet. Gently press down the center of each danish to make space for the cream cheese filling.

Place half of a tablespoon of cream cheese mixture in the center of each pastry. Top with one teaspoon of jam.

Bake pastries for 12 to 14 minutes OR until the dough is golden brown and the cheesecake part appears set.

Remove from oven and let cool for a few minutes on the sheet. Then transfer onto a cooling rack to cool completely.