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Cream Cheese Danish Squares

You will get rave reviews with this one. And it's so easy, too!

List of Ingredients

2 cans refrigerated Pillsbury crescent rolls*
16 ounces cream cheese -- softened*
1 cup sugar
1 egg -- separated
1 teaspoon pure vanilla extract ( 1 to 1 1/2 t.)
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts -- optional*


Recipe

Spread 1 can of crescent rolls on bottom of ungreased 9 x 13" pan. (I greased lightly with Pam, but I'm not sure it was necessary)

Cream together cream cheese, sugar, egg yolk, and vanilla.

Spread cheese mixture over crescent rolls.

Lay second can of rolls on top.

Beat egg white and lightly brush over the top. (you won't use the whole egg white)

Mix sugar, cinnamon & nuts (if desired).

Sprinkle topping over crescent rolls.

Bake at 350 degrees for 20 to 25 minutes, or until it's golden brown and tests done.

Store leftovers in the fridge.

Serving Ideas : These are good served warm, room temp., or cold. They will serve 12 to 24 depending on what else is being served.

*NOTES : I used 1/3 less fat cream cheese, reduced fat crescent rolls, and pecans.

FRUIT VARIATION:

2 (8-count) cans refrigerated crescent rolls
1 (8-ounce) package cream cheese, softened
1 egg, separated
1 cup sugar
1 teaspoon vanilla or almond flavoring
1 can fruit pie filling
powdered sugar, optional

Unroll and place one package roll dough on 9 x 13 inch pan. Blend softened cream cheese, egg yolk, sugar, and extract. (I think I would also add a teaspoon or two of fresh lemon juice to the cream cheese mixture.) Spread mixture on top of layer of roll dough. Top with pie filling. Unroll and place second package of roll dough over pie filling. Brush lightly with egg white. Bake at 350 degrees for 25-30 minutes. Dust lightly with powdered sugar or drizzle on a glaze.