Cream Cheese Danish--Crescent Roll Style

We love cooking big breakfasts on the weekends.  I found a recipe on Pinterest that I have been dying to try, and since we had surprise company this weekend, I figured it was the perfect time!

These were so easy, and super delish!  Next time, though, I'll add fresh fruit.

Ingredients:

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Optional: pie filling or fruit preserves of your choice (or fresh fruit!)

Icing:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter


Preheat the oven to 350.

Open the crescent rolls carefully to avoid unrolling or tearing the dough.  Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.


In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I used about 1/2 tbsb, and it worked out great.  If you plan to use pie filling or fruit preserves, you can add it to the rolls before the cream cheese mixture. (I personally like to add fresh strawberries or blueberries at the end.) Bake for 15 - 20 minutes.

While the danish are baking, make the icing to drizzle over the tops.  Mix together the confectioner's sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

These were a huge hit and will definitely be repeated.  Although, I think I may add cinnamon next time!

Enjoy :)