Lemon Danish

Lemon Danishs 008

This is a nice light, citrusy dessert, that you can make ahead, and they only bake for a few minutes, so you’re not heating up the house.  These would be great for breakfast, you could make them up the night before and bake them off in the morning for a special breakfast. and since I had leftover cream cheese from this Creamy Ravioli Bake, if was a good way to use it up.

They start with crescent roll dough, add a lemony cream cheese mixture, roll them up, pop them in the frig for a few minutes, slice, bake and top with glaze, yum.

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Lemon Danishs 003 Lemon Danishs 013

Lemon Danish

4 oz. soften cream cheese

3 TBSP. lemon juice

2 TBSP. honey

1/4 cup sugar

1 tube of crescent rolls, pressed so they’re one sheet, not cut in pieces

2 TBSP. soften butter

2 TBSP. lemon juice

1/2 confectionery sugar

In a bowl mix together, cream cheese, lemon juice, honey and sugar until light and fluffy. On a lightly floured surface, roll out crescents, top with cream cheese mixture, spread just shy of all sides, then on the long side, roll up into a long log, wrap in plastic and refrigerate, for at least an hour(you don’t have to refrigerate, but they will spread more when you bake them and they are harder to cut into pieces). Remove from the refrigerator and from the plastic, cut in half, then cut each half in half and cut in half and cut in half again, until you have 12 to 14 pieces( you cut off the very ends and discard), place on a baking sheet and bake 10 -15 minutes until they are just lightly golden.  While they are baking, add butter, juice and sugar to a bowl and mix together. When you remove the danishes from the oven, drizzle with glaze and remove from the pan.

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This recipe was shared at Ducks ‘n a Row Recipe sharing

This recipe was shared at The Country Cooks Potluck Party

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