Heidi's version of cream cheese danish

Ingredients:
2 cans of crescent rolls
1 8oz package of cream cheese at room temp
2 Tbsp granulated sugar
1 tsp lemon juice
1 tsp lemon extract
¾ tsp vanilla
1 tsp sour cream

Optional: assorted jams, preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc), lemon zest/extract, orange zest/extract in the filling and/or glaze.

Glaze:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Instructions:
Preheat the oven to 350°F and grease a cookie sheet.  Unroll the crescent rolls and separate into triangles of dough. 

Filling: mix the cream cheese, sugar, vanilla, lemon, sour cream together.

Using a teaspoon, place filling on the wide part of the triangle, with the narrow portion pointing away from you. Fold the right & left corners over the filling, and roll up the dough around the filling. Place on the cookie sheet leaving enough room for the dough to raise slightly while it bakes.  Repeat until all triangles are filled leaving them enough room to expand.

Bake for 12-16 minutes at 350°F. Allow to cool while you mix up the glaze.

After the danish have cooled to the point you can easily handle them, drizzle the glaze over them and enjoy.

Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25-30 minutes