I found this recipe in a magazine about 20 years ago and tweaked it over the years. This has been my most requested recipe for gatherings. I've won a cooking contest with it and use it to "bribe" co-workers and family members when I need something done. My husband loves the apple pie filling version, and my favorite is strawberry. The beauty of this recipe is that any pie filling can be used, and it always tastes great!
This 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
Step 1
Preheat oven to 350 degrees F. Coat a jelly roll pan with nonstick cooking spray.
Step 2
Unroll dough from 1 tube. Pat out, pressing perforations together until the dough completely covers the bottom of the pan. Bake for 4 minutes.
Step 3
While the dough is baking, combine cream cheese, sugar, egg, and vanilla extract in a bowl until smooth.
Step 4
Remove 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.
Step 5
Unroll the remaining dough from the tube. Separate triangles and evenly arrange them on pie filling. The triangles should not be covered completely.
Step 6
Bake for 30 minutes or until the top crust is golden and the cheese mixture is set.
Step 7
Cool completely in the pan on a wire rack before cutting into squares. Dust with powdered sugar, if desired.
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