2005

Individual Cream Cheese Danish

Source: Recipzaar

Small Danishes that make a great addition to a brunch buffet. You can also make fruit and cream cheese Danishes by adding a spoonful of your favorite pie filling prior to baking. There are never any leftovers when I make these.

2 (10 ounces) cans crescent roll dough
1 (8 ounces) package cream cheese, diced
1/2 cup white sugar
1 teaspoon lemon juice
3/4 teaspoon vanilla extract
1 teaspoon sour cream
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened

40 servings

Preheat oven to 350 degrees F (175 degrees C). Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough). Place slices of dough on cookie sheet and make slight indention in the middle. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Bake in preheated oven for 15 to 20 minutes. In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.