Prep Time: 20 minutes
Cook Time: 20 minutes
2 (10 ounce) cans crescent roll dough
1 (8 ounce) package cream cheese, diced
1/2 C. white sugar
3/4 tsp. vanilla extract
1 tsp. sour cream
1 C. confectioners’ sugar
1-2 T. milk (more or less depending on the consistency you want)
1 T. butter, softened
What to do:
Preheat oven to 350 degrees.
For appetizer size cut 1/4 inch slices: for larger size see notes below.
Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough). Place slices of dough on cookie sheet and then using your fingers make slight indention in the middle. In a large bowl, mix together cream cheese, white sugar, vanilla extract and sour cream. Add a 1/2 tablespoon of filling to each roll. Bake for 15 to 20 minutes. In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.
For a larger size Danish (normal not appetizer size) unroll one of the halves of the crescent roll. Roll that around on the other one to make it larger. Then cut again into 1/4 inch slices. This will give about 6 large Danishes. To get different flavors like blueberry, raspberry, apple etc., top with a few small dots of your favorite jam on top of your cream cheese mixture, and swirl it around with a toothpick. Don’t worry about being precise with your swirling because you really won’t be able to tell after baking. Then drizzle with icing.