Cream Cheese Danish

Yield: 9 x 13 pan


  • 2 tubes crescent roll dough (8 count tubes)
  • 1 t. lemon juice
  • 16 oz. cream cheese softened
  • 1 egg separated
  • 1 c. sugar
  • ½ c. pecans chopped
  • 1 t. vanilla extract
  • ½ c. brown sugar


  • Grease 9 x 13 baking pan or casserole dish.
  • Unroll 1 can refrigerated crescent roll dough and gently pat into prepared pan, sealing cracks.
  • Beat cream cheese and sugar until light.
  • Add vanilla, lemon juice and egg yolk until creamy. Pour onto dough in pan.
  • Unroll second roll of dough and place the pieces on top of the cream cheese mixture, taking care to connect all gaps as much as possible.
  • Beat egg white until broken and brush onto top of dough.
  • Bake at 350° for 25 minutes or until set.
  • Sprinkle pecans and brown sugar over Danish and return to oven for 5 minutes.