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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 melted butter 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).
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