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Easy and Yummy Cheese Danish

2 (10.1-ounce) tubes big crescent rolls
1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (plus more) powdered sugar
3 1/2 tablespoons cornstarch, divided
1 large egg, separated
1/2 cup large-curd cottage cheese
1 cup drained cranberry sauce (or you can use pie filling, or preserves)

Preheat oven to 375°F. Line 12x18x1-inch baking sheet with parchment paper. Unroll both tubes of dough; arrange side by side in pan (some of dough may hang over 1 long edge). Press to seal all seams to form 1 large piece and cover pan bottom.

Beat cream cheese, 1/2 cup sugar, 2 1/2 tablespoons cornstarch, and egg yolk in medium bowl to blend. Mix in cottage cheese. Mix cranberry sauce and remaining 1 tablespoon cornstarch in small bowl until cornstarch dissolves.

Spread cheese filling lengthwise over left half of dough, leaving 1-inch plain dough border on top, bottom, and left edges. Top cheese with cranberry filling. Using parchment as aid, fold plain dough over, enclosing filling; peel back paper. Seal dough edges. Cut several diagonal slits in top of dough. Beat egg white until frothy; brush over top. Bake until cooked through, about 35 minutes. Dust with more sugar and cool. Serve warm or at room temperature.

Untitled Comment

04:38, Friday, August 22, 2008 .. Posted by gabbie427

Oh, now why did you have to post this???? Geesh, I have lost 14 pounds and my weakness is cream cream danishes!!!! Now I am going to have to try these and I will blame the weight gain on you if I have to! LOL

God's Blessings,
Amy Jo