It is hard to beat a good cheese danish. Unless it is an APPLE Cream Cheese Danish!

Yummy!!

And I highly suggest that you try it while it is still slightly warm. Be prepared, this dish is addictive. It is hard to stay away and it never lasts very long in my house. I made it once to take to a friends house after they had a death in the family and when I went in get it to deliver I found half of it gone. Darn kids!

One of the great things about this is that you can use different fruits or no fruit at all! It is very versatile.

You are going to LOVE  how easy it is. So let’s gather up the ingredients and get to cooking!

You will need 2 cans of crescent rolls, 2 packages of cream cheese, 2 apples, 2 eggs, cinnamon, nutmeg, ground cloves, sugar, powdered sugar, vanilla, and a little milk.

Mix up all the ingredients for the apple filling.

Line a 9 X 13 baking dish with one can of crescent rolls.

Mix the cream cheese filling and spread over the top of the layer of crescent rolls.

Top with the apple filling

Top with the second can of crescent rolls and brush with egg white.

Bake, then allow to cool and apply the glaze.

Apple Filling :

2 Apples, diced fine (I use Granny Smith, you can use any kind you choose)

2 TBSP Sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground clove

1/2 tsp vanilla flavoring

Cheese Danish:

2 cans crescent rolls

2 – 8 oz packages of cream cheese

1 cup sugar

1 tsp vanilla flavoring

1 egg

1 egg white

Glaze:

1/2 cup powdered sugar

2 TBSP milk

1/2 tsp vanilla flavoring

Directions:

Preheat oven to 350 degrees and grease a 9 X 13 baking dish. Lay one package of the crescent rolls out in the bottom of the pan. Beat the cream cheese, sugar, vanilla and egg from the cheese danish ingredients. Spread the mixture over the crescent rolls. Mix together all the ingredients from the apple filling section and spread over the cream cheese mixture. Top with the second can of crescent rolls and then brush the top with the egg white.

Bake for 30-40 minutes or until the top is a golden brown. Allow to cool for 15-20 minutes and then top with the glaze.