2 cans of crescent rolls
1 8 oz package of cream cheese at room temperature
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream

DRIZZLE TOPPING
1 cup confectioners sugar
1 tbsp. milk
1 tbsp. softened butter

2 can s of crescent rolls 1 8 oz package of cream cheese at room temperature 1/2 cup white sugar 1 tsp lemon juice 3/4 tsp vanilla 1 tsp sour cream 1 cup confectioners sugar 1 tbsp milk 1 tbsp softened butter

Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough. Do not unroll. You will need to leave it in its cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you are slicing cookie dough). Place the pieces on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla, and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. About a tbsp.

Bake for 15 - 20 minutes. While the Danish are baking make the drizzle icing.

Mix together the confectioners sugar, milk & butter in a small bowl. Use a spoon to drizzle over the top of put it in a small zip lock bag and snip the corner off for a piping bag.

Take the Danish out of the oven and allow them to cool 10-15 minutes before icing