This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cartwright Estate in Richardson, Texas in 2002.

Ingredients Edit

Description Edit

  1. Spray rectangular baking pay with nonstick cooking spray.
  2. Spread one can of crescent rolls on the bottom pinching edges together.
  3. Mix cream cheese, sugar and vanilla until creamy then spread over crescent roll bottom.
  4. Drain pineapple and sprinkle over cream cheese mixture.
  5. Cover with remaining can of crescent rolls pinching top and bottom together.
  6. Close any openings then brush on egg white for a shiny crisper top.
  7. Bake at 350°F for 30 minutes.
  8. Stir confectioners sugar and milk together until well mixed then drizzle over Danish.

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