his giant Danish is a delight! The blend of cream cheese and sugar is rich and tangy. Once baked, the crescent roll dough forms a flaky, buttery crust. We chose peach pie filling for the fruity touch. But we can’t wait to try other flavors. Easy to make, this Danish is great for brunch, breakfast, or dessert.
Ingredients
- 2 cans refrigerated crescent rolls (8 oz each)
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 can pie filling, any flavor
- powdered sugar, optional
How To Make giant danish
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Step 1Preheat oven to 350 degrees F. Coat a jelly roll pan with nonstick cooking spray.
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Step 2Unroll dough from 1 tube. Pat out, pressing perforations together until the dough completely covers the bottom of the pan. Bake for 4 minutes.
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Step 3While the dough is baking, combine cream cheese, sugar, egg, and vanilla extract in a bowl until smooth.
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Step 4Remove the dough from the oven and cool slightly. Spread the cheese mixture over the dough to the edges. Dollop pie filling over cheese mixture. The pie filling should not be covered completely.
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Step 5Unroll the remaining dough from the tube. Separate triangles and evenly arrange them on pie filling. The triangles should not be covered completely.
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Step 6Bake for 30 minutes or until the top crust is golden and the cheese mixture is set.
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Step 7Cool completely in the pan on a wire rack before cutting into squares. Dust with powdered sugar, if desired.
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