Directions: |
Directions:Preheat the oven to 350º. Grease a 9 X 13 inch pan/dish or place a piece of parchment paper in a 9 X 13 inch pan/dish.
Open the crescent rolls carefully so as not to tear the dough. Spread out crescent roll dough sealing seams to make a large rectangle of dough. I now use crescent roll sheets. These were not available when I got the recipe. Lay out crescent dough in your pan/dish, pushing dough gently out to edges.
In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Spread this mixture over dough evenly. Top cheese mixture with second pack of crescent roll dough. Brush with egg wash (1 egg white plus 1 tablespoon milk/water.)
Bake for 35 - 45 minutes. I check this at 20 minutes because my oven cooks quicker. Take Danish out of the oven and let cool for 20 minutes. While Danish is cooling, make the topping.
Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the Danish, or you can put it into a small zip-lock bag and snip off the corner for an easy "piping bag". |
Personal
Notes: |
Personal
Notes: My dear friend Dillie Elliott gave me this recipe and it is fantastic.
You can top the cream cheese mixture with your choice of fruit spreads, before adding the top layer of dough.
Add flavors to your cream cheese mixture, such as lemon curd for a lemon cream cheese Danish.
I have never done either of these options. I have made the Danish without putting the drizzle on it and it is still quite tasty.
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