Ingredients:
2 cans of ready-to-use refrigerated crescent rolls
2 8-ounce packs of cream cheese
1 cup of sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Enameled:
1/2 cup of powdered sugar
2 tablespoons of milk
1/2 teaspoon vanilla extract
Method:
Preheat the oven to 350* degrees and grease a 13X9 inch baking pan. Place a package of crescent rolls in the pan and pinch the openings. Beat the cream cheese, sugar, vanilla and egg until smooth. Spread the mixture evenly over the crescent rolls and then place the second package of crescent rolls over the cheese mixture and brush with the egg white. Bake for 35-45 minutes until the top is golden brown. Cover with glaze after cooling for 20 minutes.
Cooking notes:
I made this Danish using low-fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling required in the original recipe makes a VERY full Danish. I cut the filling in half using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 tsp of vanilla extract and it was still very good. If you use the half-fill method, bake for about 30-35 minutes.