Easy Cheese Danish

By Lsweetnell

I made this before I knew there was a recipe for it. I add a can of cherry pie filling before I add the top crust. It is very good. Also I add almond extract instead of vanilla extract to the cream cheese misture. I agree that two packages of cream cheese is a lot, would use one package and one egg. I also add a thin layer of sugar over top of the egg white that tops the danish before baking. I don't use the glaze.

Ingredients

• Glaze:
• 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
• 1/2 cup powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon vanilla extract

Details

Cooking time 45mins
Adapted from facebook.com

Preparation

Step 1

Preheat oven to 350* degrees and 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 20 minutes.

Kitchen Notes from the posted recipe:
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.