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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
Method:
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:
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.
Linda Blaney Perri shared Sheryl Stokes-Altvater's photo.