Chocolate Cream Cheese Danish

If you enjoy a good pastry AND enjoy chocolate, I’m pretty sure you will love this recipe for a Chocolate Cream Cheese Danish that I found online recently. Added bonus? It’s EASY to make!Chocolate Cream Cheese Danish / The Grateful Girl Cooks!
This pastry is easy to prepare because it starts with a can of store-bought crescent rolls, and only takes about 30 minutes total to prepare!

Here’s how you make this delicious pastry treat… Before beginning, preheat your oven to 375 degrees F. (See? I told you this would be EASY!).  Mix together room temperature cream cheese, sugar, flour and vanilla extract in a small bowl. I used an electric mixer to do this and it was mixed in a flash! When creamy and thoroughly combined, set aside.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Open the can of crescent dough; without separating the triangles, unroll the dough and place it onto a parchment paper-lined baking sheet. Using your fingers, press the dough together to close all the holes (perforations) up, so you have one complete piece of dough.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Once you have pressed all the holes in the dough together, drop the cream cheese filling (by the spoonfuls) in the center, down the length of the dough. Make sure you evenly spread the filling out, making sure the filling is between 2-3 inches wide.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Evenly sprinkle the chopped chocolate on top of the cream cheese filling.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Starting at one end, cut 1 inch strips (at a slight angle toward the top) into both sides of the dough. Cut in until it reaches the filling. Pull the strips up and over the filling making sure to alternate sides (L,R,L,R, etc) until entire roll has been “braided. Tuck in any extra bits of dough that you may end up with on each end of the roll.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Whisk an egg YOLK in a small bowl, then brush the surface of the pastry roll with the beaten yolk.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Bake the pastry at 375 degrees for 20 minutes, until the pastry is golden brown in color. Remove from oven and let the pastry cool COMPLETELY on a wire rack (leave the parchment paper underneath).

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

While the pastry is cooling, mix together a simple glaze of powdered sugar, milk, and vanilla in a small bowl, until smooth. Once the pastry has cooled completely, decoratively drizzle the glaze back and forth across the pastry until all the glaze is gone. The parchment paper will help to collect any run-off glaze, and will help to make it an easy cleanup.  Let the pastry sit while the glaze firms up.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

When ready to serve, cut the pastry into slices… grab a cup of coffee or tea… and dig in!

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

This breakfast pastry is decadently rich, creamy, and chocolatey, so it obviously is not something you want to eat every day, but for an occasional treat… it really is delicious!  A small piece goes a long way!  Sure hope you enjoy this treat. I know I sure did.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!Recipe Source:  http://www.laurenslatest.com/chocolate-cream-cheese-danish/

Chocolate Cream Cheese Danish
 
Prep time
Cook time
Total time
 
Delicious pastry, made with store bought crescent rolls, and filled with sweetened cream cheese and chopped chocolate.
As Prepared By:
Recipe type: Breakfast
Serves: 6-8 servings
Ingredients
For Pastry:
  • 1 can crescent rolls
  • 8 ounces cream cheese, softened (at room temp)
  • ½ cup granulated sugar
  • 2 Tablespoons all purpose flour
  • 1 teaspoon vanilla extract
  • 2 ounces chopped semi-sweet chocolate
  • 1 egg yolk, beaten (for brushing onto rolled pastry before baking)
For Glaze:
  • ½ cup powdered sugar
  • 1 teaspoon milk
  • ¼ teaspoon vanilla extract
Directions
  1. Before beginning, preheat your oven to 375 degrees F.
  2. Cream together softened cream cheese, granulated sugar, flour and vanilla until smooth. Set aside.
  3. Unroll the crescent dough without separating any of the triangles. Keep the dough all in one piece! Place dough onto a parchment paper-lined baking sheet, then press together all the perforations in the dough with your fingers.
  4. Spoon the cream cheese filling down the center of the dough lengthwise. Spread the dough out so it is 2-3 inches wide in center of roll.
  5. Evenly sprinkle chopped chocolate on top of the cream cheese filling.
  6. Cut 1 inch strips of dough evenly on each side of the filling (at a slight angle toward the top).
  7. Starting at top, lift pieces of dough and pull up and over filling, alternating sides as you go, so that you end up with a somewhat "braided" pastry. (Left side strip, Right side strip, etc.). Tuck any leftover pieces of dough into the ends.
  8. Beat an egg yolk in a small dish. Using a pastry brush, gently "paint" the yolk over the surface of the pastry until covered. Place pastry in a preheated 375 degree oven; bake for 20 minutes, until golden brown in color. Remove pastry (keeping the parchment paper underneath) to a wire rack. Let cool completely.
  9. Mix together glaze ingredients until smooth. Once pastry is completely cool, decoratively drizzle glaze over surface of pastry. Let glaze firm up, then cut into slices, serve and enjoy!

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Leave a Reply