Malted Milk Cheese Danish
These are the perfect Easter breakfast. These danishes are crescent rolls stuffed with a malted milk cream cheese and baked until golden brown. Afer they're baked up, add 2 malted milk egg candies to the top!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 danishes
- 2 (8 oz.) tubes Pillsbury™ crescent rolls
- 4 oz. cream cheese room temperature
- 1/3 cup malted milk powder
- 2 T. sugar
- 1/2 tsp. vanilla extract
- 1 T. sour cream
- 2 T. melted butter
- 16 malted milk egg candies
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, add the cream cheese, malted milk powder, and sugar. Beat with a hand mixer until smooth and creamy.
Add the vanilla extract and sour cream. Beat until combined. Scrape down the bowl and stir to incorporate any remaining bits that need mixed on. Set aside.
Remove the crescent rolls from the tube without pulling the dough apart. Place on a piece of wax paper or parchment paper and cut them in 8 slices. Repeat with the second tube of crescent rolls.
Lay the slices on their side on the prepared baking sheet.
Press the centers down on each slice. Leave the outer 1 - 2 layers of dough.
Fill the holes with the malted milk cream cheese mixture with about 1 teaspoon of filling. Feel free to add more or less depending on your desired amount of filling.
Place into the oven and bake for 15 minutes until the crescent roll dough is golden brown.
Remove from the oven and let cool for 10 minutes.
Pop the malted milk candies in the cheese filling.
Calories: 49kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 29mg | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.1mg