Cream Cheese Danish

I mean seriously….how easy can it get?  I remember my Mom making Danish when I was little and it took a lot longer than this.  She would make a yeast dough and then go through the whole rise and knead process the night before just so she could get up early and bake fresh Danish.   Not anymore. Now you simply pop open a can of dough on the corner of the kitchen counter and you have delicious warm Danish just out of the oven in minutes! 

Cream Cheese Danish

2 tubes Pillsbury Crescent Rolls

1 (8 oz.) package cream cheese, room temperature

¼ cup granulated sugar

1 teaspoon pure vanilla extract

2 tablespoons melted butter

8 tablespoons light brown sugar

Glaze

1/2 cup powdered (confectioners) sugar

1 teaspoon pure vanilla extract

4 teaspoons whole milk

Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray.

Combine the cream cheese and sugar until cream and smooth.  Add in the vanilla and stir until blended.  Set aside.  Open the cans of dough and separate triangles.  Put them together to form eight rectangles. Using your fingers, seal the perforations so there are no gaps.  Brush melted butter all over crescent rolls and sprinkle each rectangle with about a tablespoon of brown sugar.

Starting from the long side, roll up each rectangle and then pinch the side edges to seal. Shape into a coil and place on a cookie sheet. With your fingers, make a well in the center for the cream cheese filling.  Top each round with about 2 tablespoons of cream cheese filling.  Bake at 350 degrees for 15-18 minutes, or until golden brown.

For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.

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