Ingredients
- 8 ounces crescent rolls XL Grands! Crescents work best because they are a larger size.
- 4 ounces cream cheese softened to room temperature
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon butter melted
- 1 tablespoon brown sugar
Icing
- 1 cup powdered sugar
- 1 ½ tablespoons milk or water
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
- Add room temperature cream cheese, lemon juice, vanilla extract, and white sugar to a mixing bowl, and whip until light and fluffy; set aside.
- Add powdered sugar and milk/water to a small bowl and whisk; set aside to thicken. (optional and only if you want iced Danish).
- On a cutting board, unwrap your crescent dough tube and slice the dough into 8 equal discs.
- Add each disk to your baking sheet. Stretch out each portion to create a larger disc and create a depression in the center for the filling.
- Add the melted butter and brown sugar to a small dish, and mix. Brush each dough circle with the melted butter/sugar mixture.
- Fill each crescent center with a healthy dollop of cream cheese and spread neatly using the back of a clean spoon.
- Bake for 15 minutes at 350°F. Crescents will be golden brown, and feel slightly firm to the touch.
- Cool for 10 minutes before swizzling icing onto each Danish (optional).
