Do you want a delicious cream cheese danish, but can't make yourself wait for yeasted dough to rise? Well, because I am a genius, I have figured out that you don't need to do all that--all you need to do is go to the grocery store and buy some crescent rolls. You know, the kind you buy in the tube, that makes that satisfying "pop!" sound when you open them.

All you need to do, really, is make the high-fat filling.

Coming together in minutes, you fold the crescent rolls around aforementioned high-fat and highly scrumptious cream cheese filling for a crowd-pleasing morning treat. It's a fantastic breakfast that feels like the weekend but is easy enough to make on a weekday. YES!

Crescent Roll Danish

Active time: 5 minutes Total time: 30 minutes Makes 8 pastries

Ingredients

1 tube Crescent Rolls (don't waste your time using low-fat)
1 package (8 ounces) cream cheese, softened (do not use low-fat)
½ cup confectioners’ sugar
1 teaspoon lemon juice
8 teaspoons strawberry jelly or preserves (or flavor of your choice)

Procedure

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Unroll the Crescent Rolls dough. Separate the dough into four rectangles with triangle perforations. On each rectangle, gently use your fingers to incorporate the perforations into the dough. Now you have four un-perforated rectangles. Cut each rectangle in half, so that you have two squares. Now, cut each into 4 parts. You will end up with 8 squares.
Transfer them to the baking sheet, evenly spaced, and aligned with a point toward you so that they look like diamonds.
In a large bowl, by hand or with an electric mixer, combine the cream cheese, confectioners’ sugar, and lemon juice. Mix until thoroughly combined and light and fluffy.
Spoon a heaping tablespoon of the filling on the center of each pastry. Lightly spread it so that it is slightly flatter, but leave about 1 inch on all sides. If desired, spoon a teaspoon of strawberry jelly on top of the cream cheese mixture.

Gently fold the left hand side of the dough on top of the filling, and bring the right side of the dough on top of that, so that the two sides form a seal. Gently press to ensure that they adhere, as they could unravel in the oven if you don’t. So now, it looks like two little arms hugging the filling, with the top and bottom exposed. Or, fold up the sides so that each grasps the filling in a little "bowl". Be sure to pinch the sides to form a seal if you do this.

Bake in the preheated oven for 15 to 18 minutes, or until the pastries are golden. Remove from oven and let cool until warm. Serve warm.