Supreme Cherry Danish

Ingredients:
2 can (8 oz size) of crescent dinner rolls, divided
2 packages (8 oz size) of cream cheese, softened
1 1/2 cups powdered sugar, divided
1 egg white
1 teaspoon cherry extract (vanilla if you don't have cherry)
1 can (20 oz) size of cherry pie filling
3 tablespoons milk

Directions:

Preheat the oven to 350 degrees.

Spray a 9 x 13 pan with non stick spray.

Unroll 1 package of the crescent rolls and press into the bottom of the pan. Make sure you smooth any seams. The original recipe does not call for it but go ahead and stick this is the oven for about 3 to 4 minutes. I find it helps keep the next step from making this soggy which no one wants. Almost like prebaking a pie crust before adding the wet part.

While that's baking you want to combine the cream cheese and 3/4 cup of the powdered sugar (remember you divided this, half of it now and half is for later), egg white and extract  in your mixer and whisk till well blended.

Remove the crescent rolls and spread the cream cheese/sugar mixture over top. The heat of the pan will also help this spread beautifully.

Now pour the cherry pie filling over top and smooth out.

Unroll the second can of crescent rolls and place them over top. Make sure you smooth the seams as best you can. Press it as far to the edge as possible.

Stick it back in the oven and cook for another 20 to 28 minutes, depending on your stove and how brown you like the top of your pastries. Just lightly golden is nice in my opinion but everyone has a personal preference.

Remove from oven and let stand.

Mix remaining 3/4 cup powdered sugar with the mix using a whisk. You can adjust the thickness to your own taste. I tend to like mine thick so I'll add a little more powdered sugar. Now drizzle this glaze over top while it's still warm.

Cut into squares.