Merry Christmas everyone! I hope you and your family have a wonderful holiday!
Adapted From: Kitchen Girl
Ingredients:
- 2 cans ready to use refrigerated crescent rolls
- 2 8-ounce packages cream cheese
- 1 cup sugar
- 1 teaspoon almond or vanilla extract
- 1 egg
- 1 (21 oz.) can blueberry pie filling (or any fruit pie filling, as long as it's in syrup!)
- 1/2 cup powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Grease a 13x9 inch baking pan.
- Lay a pack of crescent rolls on the bottom of the pan.
- Pinch the openings of the crescent rolls together.
- In a medium sized bowl, beat together the cream cheese, sugar, vanilla and egg until smooth.
- Spread the cream cheese mixture on top of the the crescent rolls.
- Spread the blueberry pie filling over the cream cheese mixture.
- Lay out the second pack of crescent rolls on a flat surface, and pinch together the openings.
- Using a knife, cut 1 inch strips of the cresecent rolls and lay on top of the blueberry mixture to create a lattice design.
- Bake for 35-45 minutes until the top is golden brown.
- Let the danish cool for 20 minutes before topping it with the glaze.
- For the glaze, mix together the powdered sugar, milk, and vanilla extract.
- Drizzle glaze over danish