2 Cans ready to use refrigerated crescent rolls
2 (8-OZ.)packages cream cheese
1 C. sugar
1 TSP. vanilla extract
1 Egg white
1/2 C. powdered sugar
2 TBSPS. milk
1/2 TSP. vanilla extract
HOW TO MAKE:
Preheat oven to 350ºF and grease a 13*9-inches 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 miixture and brush with egg white. Bake for 35TO45 mins until the top is golden brown. Top with glaze after cooling for 20 mins.
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 C. of sugar, 1 whole egg, and a 1/2 Tsp. of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30TO35 mins.