BreakfastBrunchDessert

Easy Cheese Danish Bars

Name: Easy Cheese Danish Bars
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Yield: 12 portioner
Cuisine: american
Ingredients: 454 g refrigerated crescent roll dough from 2 (8-ounce) cans; 454 g cream cheese softened to room temperature; 0,5 kop granulated sugar; 1 stk. large egg; 1 tsk. vanilla extract; 1 knivspids salt; 1 kop powdered sugar; 2 spsk. milk

A simple yet impressive breakfast pastry or dessert made with refrigerated crescent roll dough. A creamy, sweet cheese filling is baked between two layers of flaky dough and finished with a simple sweet glaze.

En original opskrift af Forkin

Tid i alt: 55 min.
Portioner: 12
Sværhedsgrad: Nem
Pr. portion: 332 kcal

Allergenoplysninger: kan indeholde æg og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

base

454 grefrigerated crescent roll dough, from 2 (8-ounce) cans

filling

454 gcream cheese, softened to room temperature
0,5 kopgranulated sugar
1 stk.large egg
1 tsk.vanilla extract
1 knivspidssalt

glaze

1 koppowdered sugar
2 spsk.milk

Udstyr

spatula · wire rack · mixing bowl · electric mixer · knife · whisk · 9x13 inch baking dish

Fremgangsmåde

Trin for trin

1
Preheat your oven to 175°C (350°F) and lightly grease a 9x13 inch baking dish.
Ca. 2 min.
2
Unroll one can of crescent dough and press it into the bottom of the prepared dish, pinching the seams together to form a solid crust.
Ca. 2 min.
Kokkens note: Don't worry about making it perfect; just ensure there are no large gaps.
3
In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth.
Ca. 1 min.
Kokkens note: Starting with room temperature cream cheese is key to a lump-free filling.
4
Add the granulated sugar, egg, vanilla extract, and salt to the cream cheese.
Ca. 1 min.
5
Beat the mixture until it is well combined, smooth, and creamy, scraping down the sides of the bowl as needed.
Ca. 1 min.
6
Pour the cream cheese filling over the dough base and use a spatula to spread it into an even layer.
Ca. 1 min.
7
Unroll the second can of crescent dough and carefully place it over the filling, stretching it gently to cover the surface from edge to edge.
Ca. 2 min.
Kokkens note: It's okay if the top dough sheet isn't perfect; it will puff up during baking.
8
Bake for 25 to 30 minutes, or until the top is puffed and a deep golden brown.
Ca. 25 min.
9
Remove the dish from the oven and let it cool on a wire rack for at least 20 minutes before glazing.
Ca. 20 min.
Kokkens note: Cooling prevents the glaze from melting and becoming too thin.
10
While the danish cools, prepare the glaze by whisking the powdered sugar and milk together in a small bowl until smooth.
Ca. 1 min.
Kokkens note: If the glaze is too thick, add more milk a few drops at a time. If too thin, add more powdered sugar.
11
Drizzle the glaze evenly over the top of the cooled danish.
Ca. 1 min.
12
Allow the glaze to set for a few minutes, then cut into squares and serve.
Ca. 5 min.

Pr. portion

Næringsindhold

32%Score

Kalorier: 331,7kcal
Protein: 5,5g
Kulhydrat: 38,2g
Fedt: 17,6g
Kostfibre: 1,1g
Sukker: 22,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

Enjoy chilled from the fridge or warm gently in a microwave or toaster oven.