Strawberry Jelly Danish Squares
Recipe type: Breakfast, Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
If you love jelly danishes, you'll quickly fall in love with these easy Strawberry Jelly Danish Squares! Filled with fresh strawberries, strawberry jam and luscious cream cheese, they're baked with a crispy cinnamon sugar crust until golden. Best served for breakfast, brunch, or dessert!
  • 1 pkg refrigerated crescent rolls
  • 1 pkg (8 oz) cream cheese, room temperature
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • ¾ cup seedless strawberry jam, room temperature
  • ¾ cup fresh strawberries, chopped
  • ¼ cup butter, melted
  • ¼ cup white sugar
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon
  1. Preheat oven to 350 degrees F. Liberally grease an 8x8" square pan with cooking spray and set aside. Unwrap the package of crescent rolls and unroll. Meanwhile, in a small bowl, combine the cinnamon sugar topping ingredients together.
  2. Press four crescent rolls evenly into the bottom of the pan, sealing any perforations as best as you can; set the pan aside. Meanwhile, in a large bowl, beat together the cream cheese, sugar & vanilla until creamy. Spread the mixture on top of the crescent layer.
  3. Next, spread the jam evenly on top of the cream cheese mixture. Sprinkle evenly with the strawberries. Top that with the remaining four crescent in an even square, trying to seal the perforations as much as possible. TIP: it helps to pre-flatten the square on a cutting board or clean/greased work surface before placing it on top -- it helps with the perforations staying sealed and stretches the dough as large as it can go so they are no gaps in corners or on sides.
  4. Drizzle the melted butter on top of the top crescent layer, and generously sprinkle with the cinnamon sugar topping. Bake for approximately 35-40 minutes or until the center is golden brown and the sides are bubbly. Do not over-bake. Cool the pan completely to room temperature, then chill the pan overnight so the danishes can set. If you skip this step, they will be a huge, goopy mess. The chilling helps the jam and cheesecake mixture set up firmer so they can actually be cut into squares.
  5. Once chilled, cut into squares and serve! Store leftovers airtight in the fridge.
Recipe by The Domestic Rebel at