2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
2 Tbsp granulated sugar, divided
1 tsp lemon juice
¾ tsp vanilla
1 tsp sour cream
jam or preserves in any flavor you desire
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter
Preheat the oven to 350.
Unroll the crescent rolls and separate into rectangles of dough using two triangle.
Pinch closed the diagonal cut to form one solid sheet of dough.
Sprinkle lightly with sugar.
Slice crescent roll dough into 1 inch x 8 inch slices.
Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
Spiral the rope around itself to form a loose circle/spiral.
Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
Add a tablespoon of filling to each roll.
Spread a little bit of the preserves of your choice on top, as thick as you'd like.
Lightly brush dough with melted butter.
Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
In a small bowl, stir together confectioners' sugar, milk and butter for icing.
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.