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This Peanut Butter Nutella Danish Recipe is super easy to make, a soft danish filled with peanut butter cheesecake and lots of Nutella.
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Peanut Butter Nutella Danish

This Peanut Butter Nutella Danish Recipe is super easy to make, a soft danish filled with peanut butter cheesecake and lots of Nutella.
Course Breakfast
Cuisine American
Keyword Peanut Butter Nutella Danish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 493kcal
Author Catalina Castravet

Ingredients

  • 1 tube Pillsbury Crescent Dough Sheet
  • 8 ounce cream cheese room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup creamy peanut butter
  • cup Nutella

Vanilla Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons milk or more if needed
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 375F degrees.
  • Top a baking sheet with parchment paper and set aside.
  • Add the softened cream cheese, sugar and vanilla extract to the bowl of a stand mixer and beat until fully combined and smooth. Stop once to scrape the sides of the bowl with a spatula to make sure the mixture is fully combined. Add the peanut butter and whisk until fully combined.
  • Unroll the seamless dough sheet onto the prepared baking sheet.
  • Spread the peanut butter cream cheese filling down the middle of the dough sheet.
  • Spread the Nutella on top of the peanut butter cream cheese layer.
  • On each long side of the dough, left and right from the filling, make 2 inch long cuts about 1 inch apart. For visual guidance, check the photo at the end of the recipe.
  • Starting at one end of the dough sheet, fold the strips over the filling from one side to the other at an angle to form of a braid.
  • Bake the danish for 15-20 minutes, or until it is golden brown. Check it at 15 minutes as most likely it will be ready.
  • Remove the danish from the oven and let it completely cool before icing, around 20 - 30 minutes.

Vanilla Glaze:

  • Add the powdered sugar to a medium bowl, add three tablespoons of milk and vanilla extract, mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny on the danish, not transparent.
  • After the danish has cooled, use a fork or spoon to drizzle the vanilla icing over the danish.
  • Slice the danish and serve!

Nutrition

Calories: 493kcal | Carbohydrates: 50g | Protein: 9g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 31mg | Sodium: 403mg | Potassium: 252mg | Fiber: 2g | Sugar: 36g | Vitamin A: 390IU | Calcium: 68mg | Iron: 2.1mg