INGREDIENTS:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Directions:
preheat oven to 350* degrees
grease a 13X9-inch baking pan
lay a pack of crescent rolls in the pan and pinch the openings together
beat the cream cheese, sugar, vanilla, and egg together until smooth
spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white
bake for 35-45 minutes until the top is golden brown
top with glaze after cooling for about 20 minutes
Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious!
Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good.
If you use the half filling method, bake for closer to 30-35 minutes.
