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
