Homemade Cream Cheese Danish

Being the culinary novice that I am, I personally have very few recipes in my "box", but this one is the newest addition, and a most welcome one. A legacy from my mother, who has a talent for preparing the most delectable dishes.

A word of caution, though ... if you're trying to make nice with your bathroom scale, then you've come to the wrong place. In my opinion, this homemade cream cheese danish is as much a dessert as it is a pastry. It's pretty tough to stop at just one small slice. Still game? Okay, but don't say I didn't warn you ;-)

INGREDIENTS:

➀ 2 lg cans of refrigerated crescent rolls (8ea)
➀ 2 blocks of cream cheese (8oz)
➀ ¾ cup of sugar
➀ 1 egg, separated
➀ 1 tsp of vanilla

Helpful Tip: If you're new to baking (like me) or aren't used to working with crescent rolls (like me), then you may want to keep this in mind. Leave the crescent rolls in the fridge until needed. If they get too soft, the dough is harder to peel and separate.

METHOD:

For this cream cheese danish recipe, you will need a 9"x13" pan.

➀ Preheat your oven to 350 degrees F.
➀ Beat the cream cheese, sugar, egg yolk, and vanilla in a large bowl until creamy.
➀ Spray the bottom of the pan. It's not necessary to spray the sides.
➀ Press one can of crescent rolls into the pan. Try to center them as much as possible using the seams on the rolls as a guide. Smooth out any bubbles. The rolls should not extend up the sides of the pan. Pinch the seams together.
➀ Spread the cream cheese mixture evenly over the dough, as near to the edges as possible, making sure to keep it off the sides of the pan.
➀ Place the second can of rolls on top of the cream cheese filling. Once again, try to center the dough and pinch the seams.
➀ Beat the egg white and brush evenly over the top layer of the danish with a pastry brush. (You don't have to use it all.)
➀ Sprinkle an additional 2 tablespoons of sugar evenly over danish.
➀ Bake at 350 degrees for 25 minutes.

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