2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg white
1/2 cup powdered sugar
2 Tablespoons milk (I use soy or almond milk)
1/2 teaspoon vanilla extract
Preheat oven to 350* degrees. Grease a 13 X 9 baking pan. Line the bottom of the pan with 1 package of Crescent Rolls, pressing the “corrugated” edges together. Beat cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the Crescent Rolls evenly and then place the 2nd package of rolls, after pressing the edges together, on top of the cheese mixture. Brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
Other cooks have made this recipe using low fat cream cheese and Splenda (sugar substitute) and say it is delicious. The amount of filling the original recipe calls for makes a VERY heavily filled Danish. You can halve the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract. Still yummy if lighter. Bake for 30-35 minutes if you halve the filling.
If icing glaze isn’t your thing, you can use this alternative topping:
1 stick butter or margarine
cinnamon and sugar to taste
Before baking, sprinkle cinnamon and sugar heavily on top. Pour melted butter over top and bake at 350 for 35 to 45 minutes (unless you are using less filling). Cut into squares when cooled. Good served warm.
This is tasty, pretty darn easy, and makes for yummy brunch snacks. Enjoy!