I belong to a small recipe and chit chat group on Facebook.  I forget who found this now, but member after member was making it and saying how delicious it was.  It even spilled over into some other groups a few of the members are associated with.

Since I haven’t done anything really “sweet” for a while here, save the popsicles, I figured I’d give this one a try since I always seem to have a few spare tubes of crescent roll dough and I always have cream cheese.

However, I can absolutely NEVER make anything the way it says.  I’ve been that way for years and it’ll always be that way.  BTW, I just don’t do this with recipes!!!! But I digress…

While I like cheese danish, I prefer it with some fruit in it.  I also didn’t care for the original glaze since I figured with all the sweet, you need a bit of tart to counteract that.  I also decided to do 1/2 the filling–that was suggested by who originally posted the recipe.  But honestly, while it tastes pretty good with the filling cut in half, next time I’d double the filling because it’s…GOOOOOOD.  The recipe here is the one I made with the filling cut in half.  Just double it if you want a thicker center.  If you’d like *all* cheese, then just double the sugar I used, and cut out the preserves or you can check out the original recipe from Adventures of a Kitchen Girl.

• pastry:
• 2 tubes crescent roll dough
• 1 egg white
• filling:
• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 whole egg
• 1/2 tsp vanilla
• 1/4 cup seedless raspberry preserves
• glaze:
• 1/2 cup confectioner’s sugar
• 1-2 tbs fresh lemon juice
• 1 tsp lemon zest