Mini Pot Pies


8 ounces crescent rolls XL Grands! Crescents work best because they are a larger size.
4 ounces cream cheese softened to room temperature
¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 tablespoon butter melted
1 tablespoon brown sugar
1 cup powdered sugar
1 ½ tablespoons milk or water


Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Add room temperature cream cheese, lemon juice, vanilla extract, and white sugar to a mixing bowl, and whip until light and fluffy; set aside.
Add powdered sugar and milk/water to a small bowl and whisk; set aside to thicken. (optional and only if you want iced Danish).
On a cutting board, unwrap your crescent dough tube and slice the dough into 8 equal discs.
Add each disk to your baking sheet. Stretch out each portion to create a larger disc and create a depression in the center for the filling.
Add the melted butter and brown sugar to a small dish, and mix. Brush each dough circle with the melted butter/sugar mixture.
Fill each crescent center with a healthy dollop of cream cheese and spread neatly using the back of a clean spoon.
Bake for 15 minutes at 350°F. Crescents will be golden brown, and feel slightly firm to the touch.
Cool for 10 minutes before swizling icing onto each Danish (optional).

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