Cream Cheese Danish Recipe (with Crescent Roll Dough)

Make these buttery, flaky and delicious cream cheese danish at home using store-bought crescent rolls.

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

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).

Nutritional values may vary and are meant to be a guide.