Here is an easy and delicious treat to serve your family on a lazy Saturday morning, or to include for Easter brunch. Dustin said it was the best thing he’s ever tasted. Hyperbole or not, they are yummy!

2 tubes of refrigerated crescent rolls

1 – 8 ounce block of cream cheese at room temperature

1 teaspoon lemon juice

1/2 cup white sugar

1 teaspoon vanilla extract

3 tablespoons melted butter

1/3 cup brown sugar

Glaze:

1/2 cup powdered sugar

1 teaspoon vanilla extract

2-4 teaspoons milk

Preheat your oven to 350 degrees. Using an electric mixer beat the cream cheese, lemon juice, white sugar and vanilla until creamy. Open the crescent rolls. The dough will naturally separate into eight triangles. Take two triangles at a time and press them into a rectangle shape. You will end up with eight danishes in all. Take each rectangle of dough and gently lift up the sides, making it into a boat like shape with an opening in the center. Place them on a parchment lined cookie sheet. Evenly divide the cream cheese mixture between the eight danishes, placing a nice dollop in each opening. In a small bowl combine the melted butter and brown sugar. Using a pastry brush, coat the top of each danish with the butter mixture. Bake them for 15-18 minutes or until they just begin to become golden. Do not over bake. Make the glaze by whisking the powdered sugar, vanilla and 2 teaspoons of milk together. If the glaze is too thick add another teaspoon of milk until the glaze will drizzle. Let the danishes cool a few minutes. Use a fork to drizzle each one with glaze. Enjoy!