I’m introducing a delightful, oversized Danish pastry made with flaky crescent-roll dough layered with a creamy cheese filling and my choice of pie filling—perfect for brunch or dessert.
Why You’ll Love This Recipe
I adore this recipe because it combines the rich, tangy cream-cheese filling with a buttery, flaky crust made from crescent-roll dough. It’s incredibly versatile—just swap in a favorite pie filling, and I’ve got a customized treat. It’s been my go-to to impress friends, win cooking contests, and even “bribe” family members—and it’s always a crowd-pleaser.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cans refrigerated crescent rolls (8 oz each)
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16 oz cream cheese, room temperature
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½ cup granulated sugar
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1 large egg
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2 tsp vanilla extract
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1 can pie filling, any flavor
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powdered sugar, optional
directions
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Preheat the oven to 350°F and coat a jelly-roll pan with nonstick spray.
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Unroll one tube of crescent-roll dough. Pat it out and press the perforations together until it completely covers the bottom of the pan. Bake for 4 minutes.
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Meanwhile, combine the cream cheese, sugar, egg, and vanilla extract until smooth.
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Remove the partially baked crust and cool briefly. Spread the cheese mixture evenly to the edges. Dollop the pie filling over the cheese—don’t cover it entirely.
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Unroll the second dough tube. Separate the triangles and arrange them on top of the pie filling, leaving some filling exposed.
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Bake for 30 minutes, or until the top crust is golden and the cheese layer is set.
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Let it cool completely in the pan on a wire rack. Dust with powdered sugar if desired, then cut into squares to serve.
Servings and timing
This giant Danish yields 15 servings. I usually set aside about 25 minutes for prep and around 35 minutes for baking.
Variations
I love switching up the pie filling—my favorite is strawberry, though peach is lovely too. But honestly, virtually any flavor works: apple, cherry, blueberry, apricot—experimenting is half the fun.
storage/reheating
I usually store leftovers in an airtight container, and it stays fresh for a few days at room temperature. If I want to reheat a slice, I pop it in the oven at about 325°F for 5–7 minutes until the crust is warmed through and the cheese layer is silky again. A quick warm-up in the microwave works too—just be careful not to make the crust soggy.
FAQs
How do I prevent the crust from becoming soggy with pie filling?
I find that pre-baking the bottom layer of dough helps keep it crisp, and arranging the triangle pieces on top—rather than covering everything—lets steam escape and keeps the crust flaky.
Can I make this ahead of time and reheat later?
Absolutely. I’ll often prepare it in the morning and let it cool, then gently reheat in the oven before serving—this ensures it’s fresh and warm without drying out.
Can I use homemade pie filling instead of canned?
Yes—I’ve used homemade fruit fillings made with fresh berries or apples, and they work wonderfully. I just make sure to thicken them to a spreadable consistency first.
What’s the best pan to use for this?
I use a standard jelly-roll pan—its low sides help the Danish bake evenly and make slicing it into squares a breeze.
Can I freeze it?
Certainly. I wrap individual slices in foil and freeze. To enjoy later, I thaw them and then warm in a low oven until just heated through—this preserves the texture and flavor beautifully.
Conclusion
I take delight in preparing this Giant Danish whenever I want to impress or indulge. The buttery vanilla-cream cheese base paired with my choice of fruity filling makes it irresistibly rich, versatile, and easy to adapt. Whether I’m bringing it to a brunch, a gathering, or making it for a cozy weekend at home, it always disappears fast. I hope others enjoy baking—and especially savoring—this treat as much as I do.
Print
Giant Danish
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful oversized Danish pastry made with flaky crescent-roll dough, layered with a creamy cheese filling and topped with your choice of pie filling. Perfect for brunch or dessert and easily customizable.
Ingredients
- 2 cans refrigerated crescent rolls (8 oz each)
- 16 oz cream cheese, room temperature
- ½ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 can pie filling, any flavor
- Powdered sugar, optional
Instructions
- Preheat the oven to 350°F and coat a jelly-roll pan with nonstick spray.
- Unroll one tube of crescent-roll dough. Pat it out and press the perforations together until it completely covers the bottom of the pan. Bake for 4 minutes.
- Meanwhile, combine the cream cheese, sugar, egg, and vanilla extract until smooth.
- Remove the partially baked crust and cool briefly. Spread the cheese mixture evenly to the edges. Dollop the pie filling over the cheese—don’t cover it entirely.
- Unroll the second dough tube. Separate the triangles and arrange them on top of the pie filling, leaving some filling exposed.
- Bake for 30 minutes, or until the top crust is golden and the cheese layer is set.
- Let it cool completely in the pan on a wire rack. Dust with powdered sugar if desired, then cut into squares to serve.
Notes
- You can use any pie filling—strawberry, peach, apple, cherry, blueberry, or apricot all work well.
- Pre-baking the bottom crust prevents sogginess.
- Wrap individual slices for freezing and reheat in a low oven for best texture.
- Store leftovers in an airtight container at room temperature for a few days.
- Homemade pie filling can be used if thickened properly.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 15g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
