- 2 packages canned refrigerated crescent rolls (Pillsbury makes crescent sheets, which work really well)
- 8-oz cream cheese
- 1/2 cup sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp sour cream
- 1 cup powdered sugar
- 1 tbsp milk or half & half
- 1 tbsp butter, melted
- 1/4 tsp vanilla or almond extract
Beat cream cheese, sugar, lemon juice, vanilla extract & sour cream together until smooth. Spread cream cheese mixture over the crescent rolls evenly, then place the second pack of crescent rolls on top of cream cheese filling.
Bake for 20-30 minutes until top is golden brown.
In a small bowl, mix ingredients to make glaze. Pour over danish after it's cooled.