Refrigerator Dough Cream Cheese Danishes

When I found out the Potato Refrigerator Dough Recipe could be used to make crescent rolls, the wheels started turning. Several years ago I tried an easy cheese danish recipe that I liked. I knew I wanted to try making those danishes by substituting this potato refrigerator dough for the store-bought crescent rolls in the recipe.

This is not going to turn out a flaky, dense pastry like traditional danishes, and although this recipe takes a little longer to make than the Refrigerator Dough Cinnamon Rolls, the results are quite good! Mr. LH bit into one and said "Wow!" He had 2 more the next day (of course, I had more than my share myself).

To make your Refrigerator Dough Cheese Danishes:

- Roll 1/4 of the Potato Refrigerator Dough Recipe into a rectangle 1/4 inch thick.
- Cut dough into 8 equal(ish) sized blocks.
- Brush each block with softened or melted butter.
- Sprinkle each block with about 1 teaspoon brown sugar.

- Roll each block into a rope and pinch the seam and edges to seal.

- Coil each rope and place on a greased cookie sheet (or parchment paper or silicone baking mat).

To do this, I rolled, squished and pinched the dough to make my rolls skinnier and longer after I pinched the edges shut. Then I coiled them.

- Press each coil to flatten.

- Cover loosely and let rise until double, 60 to 90 minutes.

- Gently create an indention in the middle of each danish and fill with approximately 2 Tablespoons of the cream cheese filling (recipe below).

- Bake at 350°F for 18-20 minutes or until a light golden brown.

- Drizzle with glaze (recipe below).

Cream Cheese Filling: Combine 8 oz. softened cream cheese with 1/4 cup granulated sugar and 1 tsp vanilla extract. Mix until smooth and creamy.

Glaze: Combine 1 cup powdered sugar (sifted), 1 tsp vanilla extract and 2 Tbs milk. Stir until smooth.