I got this recipe from Valerie, and made it for Father’s Day breakfast. Nathan LOVED it. It made a ton, so I cut up the left overs, flash-froze them, then put them in the Food Saver, and froze them for another morning. I forgot to brush the top with the egg white, we left off the glaze, and added the optional jam in a thin layer on top of the cream cheese. They really are so rich and delicious.
2 (8-oz.) pkg. refrigerated crescent rolls
1 c. sugar
1 egg, separated
1 t. vanilla
1 t. almond or orange extract, optional
2 (8-oz.) pkgs. cream cheese, softened
1/3 c. sugar
1 t. ground cinnamon
1 c. powdered sugar
1 t. vanilla
¼ t. cinnamon
Preheat oven to 350°. Lightly grease a 9×13-inch pan. Unroll & spread one package crescent rolls on bottom of pan. Mix sugar, 1 egg yolk, vanilla, extract and cream cheese together. Spread over bottom crust of crescent rolls. Unroll & spread 1 package crescent rolls over top of cream cheese mixture. Brush top crust with 1 slightly beaten egg white. Mix 1/3 cup sugar & cinnamon together. Sprinkle on top of egg white. Bake for 30 minutes. Drizzle with glaze, if desired.
GLAZE: Mix first three ingredients together. Stir in enough milk until mixture is drizzling consistency; pour over Danish.
VARIATION: Stir a few tablespoons jam into cream cheese mixture.