This easy cream cheese danish goes red velvet! A creamy red velvet center is surrounded by crescent dough and baked to perfection. An easy glaze finishes off this danish that is perfect for breakfast or brunch.
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Calories
Author Deborah Harroun
Ingredients
8ozcream cheesesoftened
1/2cupsugar
2tablespoonsflour
2teaspoonsred food coloring
2teaspoonscocoa powder
1teaspoonvanilla
1tube crescent rolls
1/2cuppowdered sugar
1-2tablespoonsheavy cream
dash of vanilla extract
Instructions
Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
Combine the cream cheese and sugar in a bowl and beat until smooth. Beat in the flour, red food coloring, cocoa powder and vanilla.
8 oz cream cheese, 1/2 cup sugar, 2 tablespoons flour, 2 teaspoons red food coloring, 2 teaspoons cocoa powder, 1 teaspoon vanilla
Open the crescent rolls and lay the dough out on the baking sheet, keeping the dough in one big rectangle. Press out to a 13x9-inch rectangle. Pinch the seams together lightly. Spread the filling down the center of the dough. With a sharp knife, make slits diagonally down one side, about 3 1/2 inches long and 1 inch apart. Repeat on the other side.
1 tube crescent rolls
Starting at the top, pull one strip over the filling, then a strip from the opposite side. Continue to alternate strips, forming a braid across the top of the filling. Once there are only 2 strips left on each side, fold the bottom strips in, then cross the second to last strips and tuck under the braid.
Bake the danish for 15-20 minutes, or until golden brown. Cool.
In a small bowl, whisk together the powdered sugar, 1 tablespoon of the cream and vanilla. Add more cream, if desired, to make it a drizzling consistency. Drizzle over the top of the cooled danish.
1/2 cup powdered sugar, 1-2 tablespoons heavy cream, dash of vanilla extract