This easy pastry is my favorite Sunday morning recipe!
We can’t help it; one of our favorite weekly traditions is going out for pastries on Saturday or Sunday morning, and we always, always go for a classic cheese danish. It’s not that we don’t love all the other options in the bakery, but there’s something special about the danish that just gets us every time.
While those lazy morning treats are something we look forward to all week, there are some times when we don’t have enough time to go out, so for those instances we decided to find a way to recreate our favorite sweet at home. While it looks like a complicated undertaking, this cheese danish braid was actually super simple and it tasted amazing!! One can of refrigerated crescent rolls, plus some cream cheese, is really all you need to get started and we promise, you’ll love the finished result!
Cheese Danish Braid
Yield: 1 braid
- 1 (8 oz.) can refrigerated crescent dinner rolls
- 1/2 (8 oz.) package cream cheese, softened
- 1 egg
- 2 tablespoons sugar
- all-purpose flour, as needed
- Preheat oven to 375º F.
- In a large bowl, combine softened cream cheese, egg and sugar together. Mix until fully incorporated, then set aside.
- Without separating them, roll out crescent rolls into a large rectangle on a lightly floured surface. Use your fingers to pinch seams together so they don’t separate.
- Using a rotary cutter or a knife, cut 10-11 strips along both long edges of dough, making sure to leave a wide strip in the middle for your cheese filling.
- Pour cheese filling into the middle of dough; don’t over-pour. (Cut strips should extend from the sides.)
- Starting at one end, overlap strips to create a braid, making sure to seal edges.
- Carefully transfer braid to baking sheet and place in oven. Bake for 16-18 minutes, or until pastry is golden brown.
- Optional: take remaining cheese filling and place it in a small saucepan over medium heat. Cook, stirring continuously, until sauce has thickened. Pour sauce over danish.
- Slice danish braid, serve warm and enjoy!
Recipe adapted fromJust A PinchSKM: below-content placeholder