°2 boxes of refrigerated ready-to-use croissants
°2 8-ounce packages of cream cheese
°1 cup of sugar
°1 teaspoon vanilla
°1 egg
°1 egg white
°1/2 cup powdered sugar
°2 tablespoons of milk
°1/2 teaspoon of vanilla extract

*How do I do:

Preheat oven to 350° & grease a 13" x 9" baking dish. Place a croissant bag in the mold and pinch the holes together. Beat the cream cheese, sugar, vanilla and eggs together until smooth. Spread the batter evenly over the croissant rolls, then place the second packet of croissant rolls on top of the cheese mixture and brush with the egg white. Bake for 35 to 45 minutes, until the top is golden brown. Put the frosting on top after cooling for 20 minutes.

++ Cooking Notes:

I made this Danish using low-fat cream cheese and Splenda (a sugar substitute) and it was delicious! Also, the amount of filling called for in the original recipe causes the danish to be very densely filled. I halved the filling using a packet of cream cheese, 1/2 cup sugar, 1 whole egg, 1/2 teaspoon vanilla extract and it was still very good. If you are using the half-fill method, cook for no more than 30-35 minutes.

Enjoy !