Preheat & Prep: Preheat your oven to 350°F (175°C). Generously grease a 13×9-inch baking pan with butter or non-stick cooking spray.

The Foundation: Pop open the first can of crescent rolls. Unroll the dough into the bottom of the prepared pan.

• Tip: Stretch the dough gently to reach the corners. Firmly pinch the seams together to create a solid sheet of dough. This prevents the filling from leaking underneath!

Make the Filling: In a medium bowl, combine the softened cream cheese, sugar, 1 teaspoon vanilla, and the 1 whole egg.

• Use a hand mixer or stand mixer to beat until the mixture is completely smooth and creamy. No lumps allowed! 🚫

Assemble: Spread the cheesecake mixture evenly over the bottom layer of dough.

The Roof: Unroll the second can of crescent rolls. Place this sheet on top of the cream cheese mixture.

• Tip: Gently stretch it to cover the cheese completely. Pinch the seams of this top layer together as well for a prettier finish.

The Wash: Brush the top of the dough lightly with the egg white. This is the secret to that golden, flaky crust. ✨

Bake: Place in the oven and bake for 35-45 minutes.

• Check at 30 minutes: You are looking for the top to be puffy and golden brown. If the center still jiggles a lot, give it more time.

Cool: Remove from the oven. Let it cool in the pan for at least 20 minutes. This allows the filling to set so you can cut clean slices.

The Glaze: While the Danish cools, whisk together the powdered sugar, milk, and ½ teaspoon vanilla in a small bowl until smooth.

• Texture check: If it’s too thick, add a drop more milk. If too thin, add more sugar.

Finish: Drizzle the glaze over the slightly warm Danish. Slice into squares and serve! 🍽️