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Strawberry Cream Danish Bundles


  • 1 package (8 ounces) cream cheese, softened

  • 1 and 1/2 cup confectioners' (powdered sugar) sugar

  • 3 tubes (8 ounces each) refrigerated crescent rolls

  • 1 can (21 ounces) strawberry pie filling


  • In a bowl, beat cream cheese and sugar. Separate dough into 24 triangles; place on lightly greased baking sheets.

  • Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough.

  • Do not fill them too full or they will ooze...these are small tablespoons.

  • Bake at 350° for 15-20 minutes or until golden brown. Yield: 24 rolls.

Another version:

Cheesecake Strawberry Twists

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 8 twists

Crescent rolls filled with fruit and a cheesecake know you want this for breakfast.


2 cans refrigerated crescent rolls (8 oz. each)

1 package cream cheese (8 oz.)

1 egg

1/4 c. sugar

1 c. Strawberry Pie Filling (from a can...any flavor will work...try Blueberry)

1/4 c. white chips, melted or you can substitute white frosting


  • In a mixing bowl, beat the cream cheese, sugar and egg until creamy.

  • Unroll the crescent rolls and separate into triangles. Press two triangles together to form a rectangle.

  • Spoon a large tablespoon of pie filling down the right side of the center. Repeat with a large tablespoon of cheesecake filling down the left side of the center.

  • Fold the edges of the rolls over the filling. Pinch the seams together at the middle and the end.

  • Flip the roll over so that the seam is underneath. Gently twist the roll.

  • Pinch together any seams that come undone.

  • Bake at 375* for 10-11 minutes. Let cool on a wire rack.

  • Drizzle with melted white chips. Let set. Refrigerate leftovers.

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