July 29, 2011 in breakfast
You guys are not even going to believe this recipe. Seriously. It’s the easiest thing in the world and I guarantee whoever you make it for is going to go crazy. I made it one night thinking we could have it for breakfast. Yeah. Didn’t last that long.
Hot out of the oven, this tastes just like the stuffed French toast from IHOP (which I’m obsessed with) but once it’s cooled, it tastes like a traditional cheese danish. I can’t pick a favorite way to eat it – both are delicious!
My favorite thing about this recipe is that I almost always have everything that is needed on hand so it’s really easy to whip up in the mornings (or at night if your family won’t eat it all!).
Easiest Strawberry Cream Cheese Danish
1 pound fresh (or frozen) strawberries
¼ cup sugar
1 teaspoon lemon juice
1 tablespoon water
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1½ teaspoons lemon juice
1 teaspoon vanilla
2 teaspoons sour cream
1 cup powdered sugar
1 tablespoon heavy cream (or milk)
- Preheat oven to 350F. Lightly grease a 9 x 13 inch baking pan.
- To make strawberry sauce, combined strawberries, sugar, lemon juice, and water in a saucepan over low heat. Allow the strawberries to soften and cook down until theyâ€™re juicy. Remove from the heat and set aside to cool slightly.
- To assemble the danish, line the bottom of the greased pan with 1 tube of crescent roll dough. Pinch all the seams together to seal.
- In a large bowl, beat the cream cheese, sugar, lemon juice, vanilla, and sour cream together until combined. Spread this mixture over the tube of crescent rolls you just put in the pan. Spread the strawberry sauce over top. Take the 2nd tube of crescent rolls and place it on top (no need to pinch the seams).
- Bake in the preheated oven for 20 – 30 minutes, or until crescent rolls are puffed and golden.
- To make glaze, whisk together powdered sugar and heavy cream. Once the danish has cooled slightly, drizzle the glaze on top.