Cream Cheese Danish


 

2 (8-ounce) cans crescent rolls
1 large egg, separated
2 (8-ounce) packages cream cheese, softened
1 cup sugar
 

 1 teaspoon vanilla
 1 teaspoon lemon juice
¾ cup chopped pecans

Preheat oven to 375°.  Lightly grease 9 x 13 inch baking pan.

Unroll 1 can rolls and press into pan.

Beat egg yolk.  Add cream cheese, sugar, vanilla and lemon juice and mix until thoroughly blended.  Spread evenly over crescent rolls in pan.

Unroll remaining can of crescent rolls and place over cream cheese.

Whisk egg white and brush over rolls.  Sprinkle with pecans.

Bake for 25 minutes.
 

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© 2006
Carleta S. Vineys