Crescent Danish

I pretend to be organized. I do it very well. If I didn’t have a husband to follow behind me; closing cupboard doors, finishing loads of laundry I start, and smiling when I tell him about my dreams for new projects he’ll end up finishing, I’d probably be forced to acknowledge a house full of opened cupboard doors, mildewed laundry, and a bunch of unfinished projects. He’s the helpmate God promised.

Meanwhile, I do my best to make him happy. One way is by making this super-easy recipe for Crescent Danish. It seems like it’s something I fussed over. Really, it’s just simple, from ingredients that are generally on hand anyway. If you have to make a dish for a plate-to-pass church breakfast, this is the one. 

Crescent Danish

Makes a 13 x 9” pan

Ingredients:

2 cans crescent rolls

2  8 ounce packages of cream cheese, softened

1 1/2 teaspoons vanilla

1/4 cup butter, melted

1 cup sugar + extra

cinnamon to taste (we like lots)

Directions: 

Preheat oven to 350 degrees.

Spray pan with nonstick coating or use parchment paper to line pan.

Open crescent roll tubes. Put down contents of one tube on the pan, spreading out flat and pinching seams to close. Cover bottom of pan this way.

In a mixing bowl, combine the sugar, cream cheese, vanilla, and if you like, some cinnamon.

When it’s whipped up, spread it over the prepared base.

Cover with the rest of the crescent rolls, same idea as when you put them down on the pan.

Brush on the melted butter, sprinkle with extra sugar, dust with a little cinnamon.

Bake 20 to 30 minutes. Let it cool a bit before eating. Refrigerate leftovers.