Cherry Cream Cheese Danish

Thanks to Rachel for a copy of her family cookbook! We LOVED this breakfast recipe and so did our neighbors (side note - I don't like cherries very much, but I still loved this recipe).

Cherry Cream Cheese Danish

2 Packages (8 oz. each) refrigerated crescent rolls

1 8 oz. cream cheese, softened

1/4 C. powdered sugar

1 egg

1/2 tsp. vanilla or almond extract

1 can (21 oz.) cherry pie filling

Glaze:

1/2 C. powdered sugar

2-3 tsp. milk

Preheat oven to 350 degrees. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On a Large Pizza Stone, arrange 12 triangles in a circle with wide ends toward the outside edge of the baking stone and points toward the center (points will not meet). Roll dough into a 14-inch circle, pressing seams together to seal and leaving a hole in the center.

Combine cream cheese, powdered sugar, egg and extract; mix until smooth. Spread cream cheese mixture over dough, leaving space at the outer and inner edges. Top with pie filling. Cut the remaining triangles into thirds, starting at the wide ends and cutting to point. Arrange dough strips evenly over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes, or until golden brown. Cool slightly.

For glaze, mix powdered sugar and milk until smooth; drizzle over top. Cut and serve.