Ok last one for now -- Briana shared this and I can vouch for it being absolutley delicious because we have made this ourselves a lot. We have done it this way, as a simple cheese danish and also with all sorts of fruits -- cherry pie filling is our favorite, but you can add fresh well-drained berries of all kinds, or use a spoon of your favorite berry jelly too!
Our personal notes: 2 packages of cream cheese is more than we need for 2 packages of crescents -- we use this recipe with 4 cans of rolls.
Also, if you are so inclined, these work up great *as* crescents, too: keep each can chilled, opening just as you are ready to do them up.
Unroll and separate each crescent, spread with cheese mixture and add a teaspoon of fruit of choice.
Roll up as crescent and place on cookie sheet.
Bake per crescent roll directions. Drizzle with favorite powdered sugar icing if desired.
Made with cherry pie filling and iced with a drizzle of green-tinted icing these will be added on our cookie gift baskets this year :o)
We are putting together our cookie trays for:
Our mail driver
The 2 men on the garbage collection
The 2 water meter readers
The crew at our bank
2 friends at a couple business in town
The library crew
And we'll do some extra for anyone who has escaped our mind right now :o). So far, we will do a dozen, but some of those are larger than the personal size (like the mail lady -- gotta share enough for her to take home to the kids!)
Visit Briana at Innisfree in Alaska --
Note from Briana: I doubled it and put it in an 11x13 pyrex pan.
EASY CHEESE DANISH
2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
1 tsp. vanilla
3 tsp. lemon juice
1 egg yolk
2 cans crescent rolls
1 egg white
1 tsp. water
Butter a 9x13 inch pan.
Spread 1 can of crescent rolls in bottom of pan. Press seams together with fingers.
Mix cream cheese, vanilla, lemon juice and egg yolk together; spread over rolls.
Cover with second can of rolls.
Mix and spread on top 1 teaspoon water and egg white.
Bake at 350 degrees for 20-25 minutes.
Although the recipe calls for a 9x13 pan, I use a slightly larger one, preferring the Danish not so thick.