2 packages of refrigerated crescent rolls
1- 8 oz. package cream cheese
1/4 cup powdered sugar
1 tsp. vanilla
1 can pie filling
Preheat oven to 350 degrees. Spread 12 triangles of rolls into a circle on a baking stone or pan.
Make a three inch hole in the center. Roll up the center and outer edges to make a small border.
Cut the last four crescent triangles each into 3 pieces.
Arrange pieces in a spoke like fashion on the top. Press ends to seal.
1/2 cup powdered sugar
1 Tbsp. melted butter
1/2 tsp. vanilla
2-3 tsp. milk
Mix until sugar is dissolved and it is smooth. Drizzle on the top of danish.
Let frosting set up and Enjoy!!
I used the silver end of the crescent roll packaging to cut the center hole. Then I rolled up the ends.
I also made my pie filling with some blueberries we picked this summer.
This recipe is linked with Foodie Friday and Recipe Swap.