Add a touch of whimsy to your holiday table with this adorable egg shaped Easter Egg Cream Cheese Danish.
Made with flaky layers of crescent roll dough with a sweet cream cheese filling. Then it's topped off with a little cherry pie filling to make this a delicious option for Sunday brunch.
Check out my list of other crescent roll recipes for even more ideas you can make for a special holiday.
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This recipe couldn't be simpler! It starts with store-bought crescent roll dough, eliminating the need to make pastry from scratch.
Instead of shaping traditional crescents, you'll create something entirely new, unlike my Christmas Tree Cream Cheese Danish, you shape the dough circles into an Easter egg.
Looking for more Easter Brunch Ideas? Try my Bunny Shaped Cinnamon Rolls, Easter Brunch Casseroles or my Easter Brunch Drinks.
Table of Contents
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Step-by-Step Directions
Step 1: First, create an egg-shaped template by tracing your deviled egg plate onto parchment paper and cutting it out. Then, open the crescent roll packages without separating the dough. Using a serrated knife, carefully slice one roll into 10 pieces and the other into 11, giving you a total of 21 slices to assemble your egg shape.
Step 2: Start by gently pressing an indentation into the center of each crescent circle using your thumb, a tart tamper, or the back of a spoon. This will create a little nest for the cream cheese filling. Make sure the indentation is wide enough to hold the filling but not so deep that it breaks through the dough.
Top Tip
Make sure you make the indentation deep enough so the cream cheese and cherry pie filling do not overflow. I like using my tart tamper to get the perfect size “hole” for the filling.
Prepare the Cream Cheese Filling
Step 3: Mix together cream cheese, sugar, and vanilla in a bowl. Spoon a dollop of the cream cheese mixture into the center of each crescent circle, followed by a smaller dollop of cherry pie filling. Don't worry if you have leftover pie filling – it freezes well! You might even have some extra cream cheese mixture, which makes a fantastic fruit dip!
Baking and Decorating Instructions
Step 3: Bake the danish in a preheated 350 degree oven for 18 – 20 minutes or until the edges start to turn golden brown.
Step 4: Let your Easter Egg Cream Cheese Danish cool down as you mix powdered sugar and milk in a small bowl to create your glaze. Divide the glaze in two, adding a few drops of red food coloring to one portion. Drizzle the plain glaze over the cooled danish, then use a small plastic bottle to outline the pastry with the red glaze. Finish with sprinkles for a festive touch!
Before You Begin!
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Serving Tips
Have your family and guests gently pull apart the crescent rolls to enjoy with the rest of the meal.
Storage Tips
Store it in an airtight container at room temperature. If you need to keep it longer, refrigerate for up to 4 days.
Reheating Tips
Preheat your oven to 350°F and place the danish circles on a baking sheet lined with parchment paper and heat for 5-10 minutes, or until warmed through.
More Recipes to Love
- Cinnamon Roll Breakfast Casserole - made with refrigerator cinnamon rolls, this recipe is ready fast also.
- Bunny Shaped Cinnamon Rolls - kids love these for Easter morning!
- Instant Pot Hard Boiled Eggs - perfect for eating or dyeing for Easter baskets.
📖 Recipe Card
Easter Egg Cream Cheese Danish
Ingredients
- 2 cans of refrigerated crescent rolls.
- 8 ounces cream cheese; softened
- 1 can of cherry pie filling
- ⅔ cup sugar
- 2 teaspoons vanilla
- ⅓ cup powdered sugar
- 2 tsp. milk
- Red food coloring
- Easter sprinkles
Method
- Open the packages of crescent rolls, but do not separate them. Using a serrated knife, slice one roll into 10 pieces and the other into 11. You’ll need 21 slices to make the egg shape.
- Using your thumb, tart tamper or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside.
- Set aside while you prepare the cream cheese filling.
- In a mixing bowl, combine the cream cheese, sugar and vanilla.
- Place a small spoonful of the cream cheese mixture into the center of each crescent circle.Then place a small spoonful of the cherry pie filling on top.
- Bake the danish in a preheated 350° degree oven for 18 – 20 minutes or until the edges start to turn golden brown.
- Allow the Easter Egg Cream Cheese Danish to cool while you prepare the glaze. Combine the powdered sugar and milk together in a small bowl.
- Divide the glaze into two small bowls. In one bowl add a few drops of red food coloring and set aside.
- Drizzle the remaining glaze on top of the cooled danish.
- Add the colored glaze to a small plastic bottle and squeeze it in between the crescent rolls as an outline. Then add the sprinkles.
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