There are few pastries I love more than the cheese danish. I am a sucker for them and every single time I see one in a bakery case, I have to buy it and eat it immediately. I have managed to figure out a very easy way to make them at home…I am doomed. These tasty beauties are perfect for a brunch as well as a dessert item. This recipe uses mango peach jam, but feel free to use any flavor jam you fancy.
- 1 can crescent roll dough
- 4 oz. cream cheese, room temperature
- 4 oz. goat cheese, room temperature
- 4 tablespoons sugar
- 4 tablespoons peach mango jam
- 1 egg plus a tablespoon of water
- 4 teaspoons raw sugar
Line a baking sheet with parchment paper.
Unroll the crescent roll dough and pinch the perforated seam between two triangles to form a square. You should end up with four squares. Place squares on lined baking sheet.
In a small bowl, mix the cream cheese, goat cheese, and sugar together until combined. You can use just cream cheese, but I find that the goat cheese adds an extra tangy cheesecake flavor that I love.
Spoon the cheese mixture onto the center of each square and top with a tablespoon of jam. Gather the corners of the square and pinch together to form a sort of boat around the cheese and jam. This prevents the mixtures from oozing over the sides during cooking. Place uncooked danishes into the refrigerator for at least 30 minutes to chill.
Preheat oven to 400 degrees.
Brush each danish with egg wash, which is 1 egg beaten with a tablespoon of water. Sprinkle each danish with sanding sugar, I used raw sugar.
Bake on middle rack for 15 minutes or until golden. Allow to cool completely before transferring to a serving plate.