Malted Milk Cheese Danish

Three easter nests on a plate with blue and yellow eggs filled with malted milk candies.

5 from 1 vote

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 Time20

Cook Time15

Total Time35

Servings: danishes

Author: Miranda Couse

Ingredients

2 (8 ounce) tubes crescent rolls
4 ounces cream cheese room temperature
1/3 cup malted milk powder
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon full-fat sour cream
16 malted milk egg candies

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, add the 4 ounces cream cheese, 1/3 cup malted milk powder, and 2 tablespoons granulated sugar. Beat with a hand mixer until smooth and creamy.
Add the 1/2 teaspoon vanilla extract and 1 tablespoon full-fat sour cream. Beat until combined. Scrape down the bowl and stir to incorporate any remaining bits that need mixed on. Set aside.
Remove the 2 (8 ounce) tubes 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.
Serve!

Video

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Nutrition