Cheese Danish
Preheat oven to 350F
16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Mix cream cheese, vanilla, and sugar in a bowl.
Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations.
Spread cream cheese filling on dough, leaving 1/4 inch edges.
Top with jam.
Unroll second can of dough and lay on top of first layer.
Seal edges with edge of fork.
Brush with beaten egg.
Sprinkle with sliced almonds.
Bake for 30 minutes.
Allow to cool slightly before cutting.
Preheat oven to 350F
16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Mix cream cheese, vanilla, and sugar in a bowl.
Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations.
Spread cream cheese filling on dough, leaving 1/4 inch edges.
Top with jam.
Unroll second can of dough and lay on top of first layer.
Seal edges with edge of fork.
Brush with beaten egg.
Sprinkle with sliced almonds.
Bake for 30 minutes.
Allow to cool slightly before cutting.
