Cream Cheese Danish

1 package (8 ounces) cream cheese softened
1/3 cup granulated sugar
1 Tablespoon lemon juice
2 tubes (8 ounces each) refrigerated crescent rolls
1/3 cup raspberry or strawberry jam
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-3 teaspoons milk

Preheat oven to 375°F. Cover baking sheet with parchment paper.

Mix cream cheese, granulated sugar and lemon juice in a small bowl. Unroll crescent rolls; separate into 8 rectangles. Press diagonal perforations together to seal. Spread the cream cheese mixture down length of each rectangle, dividing filling equally.

Fold both long edges of each rectangle over filling, leaving about 1/2-inch of filling uncovered. Pinch short edges of dough to seal. Place on prepared baking sheet.

Bake until lightly browned, about 20 minutes. Spoon 2 teaspoons jam down the length of each open-face Danish.

Mix confectioners' sugar and vanilla in a small bowl. Stir in milk, a little at a time, until icing is smooth and of drizzling consistency. Drizzle over warm Danishes.


Helpful Tips

These rolls are best served warm from the oven; if they have cooled before serving, rewarm at 375°F for 5 minutes.

Mix 'n' Match

For Danish "snails," pull edges of dough over filling; pinch to seal, making a filled tube. Shape into a spiral; bake. Spoon jam onto the center of each pastry; drizzle with icing.