If Ihad to chose a favorite breakfast pastry it would have to be cheese danish. Love it! The only downside…lots of fat and calories. So, i made a few adjustments and made a version with a little less fat. I will post the orgininal recipe and then my changes. Here goes…
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg white
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350* degrees and grease a 13X9-inch baking pan.
Lay a pack of crescent rolls in the pan and pinch the openings together.
Beat the cream cheese, sugar, vanilla, and egg together until smooth.
Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35-45 minutes until the top is golden brown.
Top with glaze after cooling for 20 minutes.
I made this danish using low fat cream cheese and low fat crescent rolls. I halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract. It was DELICOUS! If you use the half filling method, bake for closer to 30-35 minutes.