Great taste comes in small  packages, just like these miniature danishes that make a great addition to a brunch buffet. Using commercially prepared dough allows you to make them in a snap! You can also make fruit and cream cheese danishes by adding a spoonful of your favorite pie filling, like cherries, peaches or lemon, prior to baking.

In this recipe, I swapped the cream cheese for Neufchâtel cheese which contains about 1/3 less milk fat than regular cream cheese. I also added a bit of left over cherry filling to the cheese center, creating a Cherry and Cheese Danish. The variations are endless!

Enjoy!

 

Makes 20 to 24 Mini Danishes

Ingredients:
For the Pastry:
Two 10 -ounce cans of Pillsbury® Original Crescents Rolls

For the Filling:
1⁄2 cup white sugar
One 8-ounce package of Neufchâtel cheese, softened
3⁄4 teaspoon vanilla extract
1 teaspoon sour cream
1 teaspoon vanilla extract
1 teaspoon lemon juice
⅔ cup whole cherry pie filling (optional)

For the Glaze:
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
4 teaspoons of milk

Directions:
Preheat oven to 350°F.

For the Filling:
In a large bowl, cream the  cheese, sugar,  vanilla extract and sour cream together. Set aside.

For the Glaze:
In a small bowl, stir together confectioners’ sugar, vanilla and milk. Set aside.

For the Danishes:
Slice  the unrolled crescent roll dough into 1/4 inch slices, as if making slice-and-bake cookie dough. Place slices of dough on a parchment lined baking sheet and make slight indention in the center of each slice. Add about 1/4 of teaspoon of the cheese filling to each roll. If you are using the cherry filling, spoon one cherry and a small amount of the cherry filling on top of the cheese. Brush each danish with melted butter.

Bake for 15 to 20 minutes. Remove the danishes and place on a wire rack to cool. After the danishes have cooled, drizzle with the glaze and place on a platter and serve.