Sunday, October 28, 2007

Cream Cheese Danish


Cream Cheese Danish

2 cans crescent rolls
8 oz cream cheese, softened
3/4 cup sugar
1 tsp lemon juice
1 tsp vanilla
1 egg, separated
powdered sugar
milk or water

Spread one can crescent rolls in greased 9x13 dish. With electric mixer, blend sugar, cream cheese, egg yolk, lemon juice, and vanilla. Mix until creamy. Spread on rolls. Cover with second can of rolls. Brush top with beaten egg white. Bake at 350 for 30 minutes.

Make simple icing from powdered sugar and milk (or water) and a drop of vanilla. Drizzle over warm danish.

1 comment:

Kathy said...

I made this for my family and they SANG my praises! (So I, of course, sang your praises.) In the store the other day I saw crescent rolls that were in a single sheet--not triangles. Is this a new product? It would make this recipe even more of a cinch! Can't wait for the next "special occasion" (is the first weekend of October special enough?) to make these!