Crescent Roll Cream Cheese Danish

1 can crescent rolls
4 oz cream cheese – room temperature
1 teaspoon lemon zest
1  1/2 tablespoon fresh lemon juice
1/4 cup white sugar
1/2 cup powered sugar
2 – 3 tablespoons milk
  • Heat oven to 350 degrees.
  • Blend cream cheese, lemon zest, lemon juice and sugar using a hand mixer until smooth.
  • Lay out crescent rolls on parchment paper in the shape of a rectangle.  Pinch together triangles to make one piece of dough.  Roll out dough with a rolling pin to about a 12 X 8  size.
  • Spread cream cheese mixture down middle of dough up to 1/2 inch to edge.  Starting on long edge, gently roll dough finishing with the last edge underneath pastry.
  • Gently move roll to a baking pan and chill in refrigerator for 20 – 30 minutes.
  • Remove from refrigerator and using a serrated knife, cut roll into 1″ pieces.  Place on parchment lined baking sheet in the form of a circle, overlapping each slice.
  • Bake for 15 to 20 minutes until golden brown.  Cool slightly.
  • Whisk powered sugar and milk together.  Drizzle over warm danish and serve.


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