Cheese Danish Pie Crust Squares Recipes

GLAZED CHEESE DANISH SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine cream cheese, sugar, egg, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.
• Spread 1 can crescent roll dough onto the bottom of the prepared baking pan. Spread cream cheese mixture over top, and top with remaining can of crescent roll dough.
• Bake in the preheated oven until lightly browned, about 30 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, mix together powdered sugar and milk to make a glaze. Pour glaze on top of cooled Danishes and cut into squares.

DANISH PASTRY APPLE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
• In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
• Bake in the preheated oven for 50 minutes, or until golden brown.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

APPLE DANISH

Steps:

• In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half. , On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside. , In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. , For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold.

RASPBERRY PIE SQUARES

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

PHILADELPHIA-CHERRY DANISH DESSERT

Steps:

• Heat oven to 350°F.
• Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
• Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert.