Lemon Cream Cheese Danish

Lemon Cream Cheese Danish

Served warm, this melt-in-your mouth flaky and creamy pastry is sensational. It’s so pretty, you’d never know it was so easy to make.

2 cans regular-size refrigerator crescent dinner rolls

2 8oz. packages of cream cheese

1 ¼ cup sugar (divided)

1 tsp vanilla

1 tsp fresh lemon juice

1 egg – divided

Wax paper

9×13 lightly buttered baking dish

1. Unroll 1 package of the crescent dinner rolls on wax paper. Press seams together. Place dough in greased baking dish.
2. Beat together cream cheese, 1 cup sugar, egg yolk, vanilla, and lemon juice.
3. Pour over crescent rolls in pan.
4. Unroll the second crescent roll package and press seams together. Place on top of cream cheese layer.
5. Make an egg wash by whisking the egg white to a frothy foam.
6. Brush the egg wash on top and sprinkle with remaining sugar.
7. Bake at 350 degrees for 25-30 minutes. Refrigerate leftovers.