Danish Recipes Using Crescent Rolls for Easy Pastries

These crescent-roll Danish pastries are an American-style shortcut: flaky refrigerated dough surrounds a lightly lemony cream cheese filling, with a little jam for color if you like. They bake as easy pinwheels and are best served warm or at room temperature; unlike traditional Danish pastry, this version uses crescent dough instead of laminated yeast dough.

Ingredients

4 oz (113 g) full-fat cream cheese, softened
3 tbsp (38 g) granulated sugar
1 tsp (3 g) all-purpose flour, to help the filling hold its shape
1/2 tsp (2.5 ml) vanilla extract
1 tsp finely grated lemon zest (about 2 g), from 1 small lemon
1 pinch fine salt
1 can (8 oz / 227 g) refrigerated crescent dough sheet; or regular crescent-roll dough with its seams pressed together
1 tbsp (8 g) all-purpose flour, for dusting the work surface if needed
1 tbsp (15 ml) milk, for brushing the dough
2 tbsp (40 g) thick fruit preserves, such as raspberry or apricot, optional
1/2 cup (60 g) powdered sugar, for the optional glaze
1 to 2 tbsp (15 to 30 ml) milk, for the glaze
1/8 tsp (0.6 ml) vanilla extract, for the glaze

Instructions

Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Let the cream cheese soften while the oven heats; it should give easily when pressed but should not be melted. If your kitchen is warm, keep the dough chilled until you are ready to shape it.
Make the filling by stirring the softened cream cheese, granulated sugar, 1 teaspoon flour, vanilla, lemon zest, and salt in a small bowl. Mix until smooth, scraping the sides once or twice. A few tiny cream cheese flecks are fine, but avoid leaving large lumps because they can make the filling spread unevenly. Set the bowl aside while you shape the dough.
Unroll the crescent sheet onto a lightly floured surface if it feels sticky. Cut it into 6 equal squares. If you are using regular crescent-roll dough, pinch the perforated seams closed first, then cut the joined dough into 6 squares. The pieces do not have to be exactly the same size, but keep them similar so they bake at the same rate.
For each square, use a small sharp knife to make a cut from each corner toward the center, stopping about 1/2 inch (1 cm) short of the middle. Spoon about 1 tablespoon of cream cheese filling into the uncut center. Fold every other cut corner toward the middle over the filling, overlapping the tips slightly, and press the tips together to hold the pinwheel shape. Leave enough of the center visible to see the filling. Transfer the pastries to the lined sheet, leaving about 2 inches (5 cm) between them.
If using preserves, dab about 1/2 teaspoon into the center of each pastry, on top of the cheese filling. Keep the amount small; a large spoonful can bubble over the pastry and stick to the pan. Brush the exposed dough lightly with milk. The milk helps the dough brown, but do not brush a puddle into the filling.
Bake for about 15 minutes, checking at 14 minutes. The pastries are ready when the dough is puffed and evenly golden at the edges and underneath. If the centers still look pale or the dough feels soft, bake for another 1 to 2 minutes. Rotate the pan once if your oven browns unevenly. Transfer the pastries, still on the parchment, to a cooling rack.
Cool for 10 minutes before glazing so the icing does not immediately run off. Whisk the powdered sugar with 1 tablespoon milk and the glaze vanilla. Add a little more milk, a few drops at a time, until it falls from a spoon in a thin ribbon. Drizzle over the pastries. Serve warm or let the glaze set for a few minutes.

Tips

Keep the dough cool and handle it lightly. Crescent dough softens quickly on a warm counter, and very soft dough is harder to cut and shape. If it begins to stretch or stick, slide the cut squares onto the baking sheet and chill them for 5 to 10 minutes before adding the filling.
Use softened, not hot or runny, cream cheese. Cold cream cheese is difficult to mix smoothly, while melted cream cheese can make the filling loose. If you forgot to take it out ahead of time, cut it into small cubes and leave it at room temperature briefly rather than microwaving it until liquid.
Choose thick preserves and use a small amount. Loose jelly or too much jam can spill out as it heats. If your preserves are especially runny, skip them or spoon a little over the pastries after baking instead.
Regular perforated crescent rolls work in place of a seamless dough sheet. Press the seams together gently without stretching the dough thin. The finished pastries may have a few visible seams, but they will still puff and hold the filling.

Serving Suggestions

Serve these pastries for breakfast, brunch, or an afternoon coffee break. Their sweet, tangy filling pairs well with fresh berries, sliced peaches, or a bowl of plain yogurt, which balances the rich pastry without adding another sugary topping. For a brunch spread, set them out alongside savory eggs, sliced fruit, and coffee or tea. They are also easy to portion as a small dessert after a simple meal.

The pastries are most crisp during the first hour after baking. If you are serving a group, glaze them shortly before they go to the table so the tops look neat. For a more casual breakfast, leave off the glaze and let everyone add a little extra jam at the table. These are modest-sized pastries, so plan on one per person with other breakfast items, or two per person if they are the main treat.

Variations

Change the fruit: Raspberry and apricot preserves are classic, but cherry, blackberry, or blueberry preserves work too. For a fresh-fruit finish, bake the pastries without jam and add a few thin slices of strawberry or peach after cooling. Avoid piling fresh fruit onto the filling before baking, since wet fruit can release juice and make the pastry soggy.

Make an almond version: Replace the lemon zest with 1/4 teaspoon (1.25 ml) almond extract, and scatter 1 tablespoon (7 g) sliced almonds over the milk-brushed dough. Almond extract is strong, so measure carefully. You can also use a small amount of almond paste in place of part of the cream cheese, but that will make the filling sweeter and denser.

Use citrus or spice: Swap the lemon zest for 1 teaspoon (about 2 g) orange zest, or add 1/4 teaspoon (0.5 g) ground cinnamon to the filling. Orange works especially well with apricot preserves; cinnamon suits apple or cherry. Keep the added spice modest so it does not overpower the cream cheese.

Skip the glaze: The pastries are sweet enough for some tastes without icing. Dust them with 1 teaspoon (2 g) powdered sugar after they cool, or brush with milk and add a light sprinkle of coarse sugar before baking. For a less sweet filling, reduce the granulated sugar to 2 tablespoons (25 g); the filling will taste more tangy, while the dough and fruit still provide sweetness.

Storage and Reheating

Because these pastries contain cream cheese, do not leave them at room temperature for more than 2 hours. Refrigerate leftovers promptly in a covered container, with parchment between layers if stacking, and use them within 3 to 4 days. The dough will soften in the refrigerator, so the texture will not be quite as flaky as it is fresh from the oven. Store any leftover glaze separately if you can, or expect it to become slightly sticky in the container.

For the best texture, reheat pastries in a 325°F (163°C) oven or toaster oven until hot throughout; check that leftovers reach 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A microwave is quicker but makes the dough softer; heat in short bursts and check the center. Add fresh glaze after reheating if the original glaze has melted. You can freeze cooled, unglazed pastries in a freezer-safe container for up to 2 months. Thaw them in the refrigerator, reheat to 165°F (74°C), then glaze before serving.

Frequently Asked Questions

Can I make these with regular crescent rolls instead of a dough sheet?
Yes. Unroll the dough, press the perforations closed with your fingertips, and cut the joined sheet into 6 pieces. Work gently so you do not stretch the dough too thin. If the seams open while shaping, pinch them closed again before adding the filling.

Can I assemble the pastries ahead of time?
You can shape and fill them a few hours ahead, cover the baking sheet, and refrigerate it until baking. Keep the pastries cold, and add a minute or two to the bake if they go into the oven straight from the refrigerator. For the flakiest result, do not assemble them the night before; the filling can soften the dough as it sits.

Why did my cream cheese filling leak out?
Common causes are overfilling, warm dough, or corners that were not pressed together firmly. Use about 1 tablespoon of filling per pastry, leave the center cuts connected, and press the folded tips together. A little filling may puff up or escape, but a parchment-lined pan makes cleanup easy.

Can I use low-fat cream cheese?
It will work, but the filling may be softer and less rich than one made with full-fat cream cheese. Avoid whipped cream cheese, which has more air and can be too loose for this small pastry. If using a softer product, keep the pastries chilled before baking and do not add extra preserves.

How do I know when the pastries are baked?
Look for puffed dough with golden edges and a browned underside; the centers should not look raw or doughy. Ovens and dough brands vary, so begin checking at 14 minutes and add a little time if needed. Let them cool before judging the final texture, since the filling firms as it rests.

Can I leave out the lemon zest or fruit?
Yes. The zest adds a fresh citrus note, but the pastries are still good without it; a little orange zest or a pinch of cinnamon is another option. The jam is optional too, so you can make plain cream cheese pinwheels and serve fruit on the side.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).