Strawberry Cheese Danish

I also have no interest or time in making pastry dough today, sorry pastry chefs, but I love those tubes of crescent rolls.  Is there anything you CAN’T do with them?

For this recipe, I used low fat dough, neufchatel cheese, cut the butter from the original recipe (you could leave out the butter & cinnamon/sugar all together) and left some of the sugar out.  You could also go w/ Truvia, Splenda, Stevia, whatever sweetener makes you happy.  I prefer sugar for a few reasons: #1, it tastes better and #2, I know what’s in it.  Don’t we already eat enough strange things anyway (like crescent rolls)?? That’s just me.  *getting off soapbox*

I used two 8×8 pans today–one w/ fruit and one without in case some didn’t want the fruit. One 9×13 pan is also sufficient if you’re not interested in making two pans 🙂  It’s your kitchen, no one is the boss of you!

You’ll need:

  • 2 cans reduced fat crescent rolls
  • 2 (8oz) packages neufchatel or cream cheese (softened)
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 T. butter (melted)
  • Cinnamon & sugar–3 T. sugar to 1 t. cinnamon
  • Optional: 1 c. of fruit filling, jam/jelly, fruit of some sort.  I used some frozen strawberries, blended them into fruity mash, and combined them w/ 1/2 of the cheese mixture.

The cinnamon was shy, he didn’t make the picture.  He sends his apologies….

Unroll and spread 1 can crescent rolls on bottom of un-greased pan for 9×13.  Split off four sections of rolls for 8×8 and repeat for each pan. Pinch the seams together and spread with your fingers to make a thin layer of dough. Combine softened cream cheese, egg, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. To make a smooth sheet of dough, I would recommend putting the dough down on wax paper (parchment is fine), putting another layer on top and rolling out w/ a rolling pin or pressing out w/ your fingers.  You can peel the dough up and lay it over or use the rolling pin like a pie crust and drape it across the rolling pin.  Your choice.

For the fruit filling option:

Split your cheese mixture after it’s mixed.  I used half and put it in the first 8×8 pan.  I left the rest in the bowl and added the fruit/filling/jam/jelly. In my case: strawberries.  Mix those with the mixer just until blended, about 30 seconds or so.  Add the fruit/cheese mixture to the other pan.

Remember: split if you’re making two 8×8 pans.  Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 20-30 minutes.

Enjoy the cheesy goodness!

*you should refrigerate this if you don’t gobble it up immediately.  dairy = fridge time.


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