Simple Cheese Danish

Labor Day. The cookout. Twenty-eight people. The Sudanese family came back. The Hernándezes. The young Vietnamese family across the street. Tyler and Jessica did not drive in this year — Jessica is in the hospital district of Midland with Marcus and Jade and they could not break away. Marcus has had a bad week — a series of small toddler illnesses, ear infection, recovery — and Jessica was tapped out. Tyler called from his porch in Midland during the cookout: "Dad, send me a picture of the smoker." I sent him three. He sent back: "Looks like Sunday." I said, "It is Sunday." We didn't need more conversation. The smoker was the conversation.

James cooked the goat again — slightly improved technique this year, four hours longer, more of the suya rub building during the cook rather than at the end. The skin was crispier. The meat fell off the bone more readily. The Sudanese family approved with a thumbs-up that crossed three generations. Mr. Hassan said, in his deep, measured voice, "James. Brother. This is goat." That was the entire review. Mr. Hassan does not waste words. James said it was the best compliment he'd ever received.

Made bánh mì with the leftover goat for breakfast Tuesday morning. Sliced thin, layered on the baguette, pickled vegetables, jalapeños, fish sauce, cilantro, mayo, suya spice. The cross-cultural sandwich of my dreams. Stood at the counter eating it at 6 AM with Smokey watching. I gave Smokey a small piece. He approved. The dog has a more sophisticated palate than most people.

Tuesday I made the bánh mì and stood at the counter and felt the whole weekend in my bones — twenty-eight people, four hours of smoke, three generations of thumbs-up. By Wednesday morning, I wanted something that asked nothing of me. No rub, no brine, no four-hour window. Just something warm and a little sweet that I could pull out of the oven before the coffee finished. This cheese Danish is that recipe — the one I keep in my back pocket for the morning after the big cook, when the house is quiet and Smokey is still sleeping and you just need the oven to do the work for you.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 8

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1 egg white, lightly beaten (for brushing)
1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract (optional)

Instructions

Preheat oven. Heat oven to 350°F. Lightly grease a 9x13-inch baking pan or line with parchment paper.
Layer the first dough sheet. Unroll one can of crescent roll dough without separating the triangles. Press it evenly into the bottom of the prepared pan, pinching any seams together to form a solid layer.
Make the filling. In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg yolk together until smooth and well combined, about 2 minutes with a hand mixer or by hand.
Spread the filling. Spoon and spread the cream cheese mixture evenly over the dough layer in the pan, going close to the edges.
Top with second dough sheet. Unroll the second can of crescent roll dough and lay it carefully over the filling, again pinching seams. Brush the top evenly with the beaten egg white.
Bake. Bake for 18–22 minutes, until the top is deep golden brown and the center no longer jiggles. Remove from oven and let cool in the pan for at least 15 minutes before glazing.
Make the glaze. Whisk together powdered sugar, milk, and almond extract (if using) until smooth. Drizzle over the cooled danish in a back-and-forth pattern.
Slice and serve. Cut into 8 squares and serve warm or at room temperature. Keeps covered in the refrigerator for up to 3 days.

Nutrition (per serving)

Simple Cheese Danish — The Morning After the Smoker Goes Cold