Raspberry Cheese Danish
- 16 oz. cream cheese, softened
- 1 1/2 tsp. vanilla
- 1 egg, beaten
- 1/2 C. sugar
- 1/2 C. raspberry jam
- 2 pkg. refrigerated crescent roll dough
- 4 oz. sliced almonds
Preheat oven to 350 degrees. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam.
Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes.