Sunday, September 27, 2009

Cream Cheese Danish

As promised.

Cream Cheese Danish

2 8oz cans refrigerated crescent rolls
1 large egg, separated
2 8oz pkgs cream cheese, softened
1 cup sugar
1 tsp lemon juice
3/4 tsp vanilla
3/4 cup chopped pecans
powdered sugar

Unroll can of rolls, press into a lightly greased 9" x 13" pan. Beat egg yolk and next 4 ingredients at medium speed with an electric mixer until blended; spread over crescent roll dough in pan. Unroll remaining can of rolls on a sheet of wax paper, press into a 9" x 13" rectangle. Place over cream cheese mixture. Whisk egg white; brush over roll dough. Sprinkle with pecans. Bake at 375 degrees for 25 minutes. Sprinkle with sugar and cool in pan on a wire rack. Cut into squares.

1 comment:

MamaT said...

I've used this recipe and it's a hit everytime. Great post!