Ingredients● 2 cans (8 oz each) crescent roll dough or puff pastry sheets
● 8 oz cream cheese, softened
● 1/2 cup granulated sugar
● 1 teaspoon vanilla extract
● 1 large egg yolk
● 1/2 teaspoon lemon juice
● 1/2 cup fruit preserves (optional, for fruit-filled versions)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Unroll one can of crescent roll dough and press it into a rectangle, pinching the seams together. Lay it flat on the prepared baking sheet.
In a medium bowl, beat together cream cheese, granulated sugar, vanilla extract, egg yolk, and lemon juice until smooth and creamy.
Spread the cream cheese mixture evenly over the dough, leaving a 1/2-inch border around the edges. Add small dollops of fruit preserves if using.
Unroll the second can of crescent roll dough and carefully lay it over the filling. Pinch the edges to seal.
Bake for 20–25 minutes or until golden brown. Let it cool slightly before adding the glaze.
Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled danish.
Slice and enjoy warm or at room temperature.
Preparation Time: 10 minutes