2tablespoonswhole milkOr use 2% milk (icing will be thin).
Cream Cheese Danish
Preheat oven to 350 degrees.
Layer 9×13 baking pan with parchment paper. Or use an ungreased pan without parchment paper.
Line bottom of baking pan with crescent roll sheet (8 ounce can). Pinch seams together to form a solid layer. Set aside.
In a large bowl, combine softened cream cheese (2 8-ounce packages), 1/2 cup of granulated white sugar, 2 teaspoons fresh lemon juice, vanilla extract, and sour cream. Stir until thoroughly combined.
Taste a sample. If desired add two tablespoons of granulated white sugar and 1 tablespoon of lemon juice. Stir until well combined. Taste again. Repeat until satisfied with the taste. If drizzling with sweet glaze, use only 1/2 cup of sugar.
Spread 1/2 of filling in center of one crescent roll sheet. Gently fold right side over center. Gently fold left side over center. Pinch edges together with ends of a fork.
Brush top with beaten egg (both white and yolk).
Repeat the above instructions for the second Cream Cheese Danish.
Bake in preheated oven 20 to 30 minutes. Baking times will vary because oven temperatures vary. Watch closely to prevent burning.
Allow Cream Cheese Danish to cool completely before drizzling with glaze.
In a small bowl, stir together confectioners sugar and milk until well combined.
Drizzle glaze over cooled Cream Cheese Danish.
Slice and serve. Delicious warm. Tastes MUCH BETTER after 24 hours in the fridge. warm or cold.
STORAGE TIP: Place cooled Cream Cheese Danish in a container large enough to hold it. Seal tightly with a lid or foil. Danish will taste MUCH better after 24 hours in the fridge.
Makes about 8 servings per Cream Cheese Danish. Since this recipe makes two, total is about 16 servings.