TIP 1: ADD SPECIAL TOPPINGS: For a shortcut to making sauce toppings, you can use ready made preserves, jams, syrups, custard, and pie fillings to add more flavors and delight. Even better, add a few sprinkles of the actual fruit. E.g., if you use raspberry jam, add a few fresh raspberries, and even a drizzle of raspberry syrup! YUMMY and looks like gourmet fair. TIP 2: ADD FRUIT TOPPINGS TO INTERIOR OPTIONS: You can top the cream cheese mixture with your choice of fruit spreads before adding the top layer of dough. Swirl syrup into the creamy batter for streaks of color and flavor Add flavors to your cream cheese batter, such as lemon curd for a lemon cream cheese danish. TIP 3: USE DOUGH SHEETS & TRIANGLE CRESCENTS: We like using the solid sheet for the first layer and the triangle sheets for the top. Use a pizza cutter or knife to open the perforated dough to allow the cream cheese to bubble up in between.

2 cans ready to use refrigerated crescent rolls
2 packages 8-ounce packages cream cheese
1 cup sugar
1 tsp vanilla extract
1 egg
1 egg white + 1 Tbsp milk or water
1/2 cup powdered sugar (for glaze)
1/2 tsp vanilla extract (for glaze)
2 tbsp milk (for glaze)

2 can s ready to use refrigerated crescent rolls 2 packages 8-ounce packages cream cheese 1 cup sugar 1 tsp vanilla extract 1 egg 1 egg white + 1 Tbsp milk or water 1/2 cup powdered sugar (for glaze) 1/2 tsp vanilla extract (for glaze) 2 tbsp milk (for glaze)

Sit cream cheese out to begin softening.
Preheat oven to 350* degrees
Grease a 13X9-inch baking pan. We like to use coconut oil.
Lay crescent roll sheet in the pan, pushing the dough gently out to the edges.
Beat together the cream cheese, sugar, vanilla, and egg until smooth.
Spread the mixture over the crescent rolls evenly.
Top cheese mixture with second pack of crescent rolls dough.
Brush with egg wash (egg white + 1 Tbsp milk or water)
Bake for 35-45 minutes until the top is golden brown
Cool for ~20 minutes, while you make the glaze. Drizzle and brush on cooled danish.