- Mix these ingredients until they’re smooth; set aside. Open your fridge and grab your can of rolls. Unroll your crescent rolls onto a sheet of wax paper, but don’t separate them. Pinch the seams together. Use a small, sharp knife to score the edges like I’ve shown here:
- Don’t fill it too full, just use about 80% of your filling. Then fold the bottom part of the dough up and tuck it around the filling.
- Begin “braiding” your dough, crossing one little flap over on one side, then the other, until you’ve gotten to the top. Fold the top of the dough over and tuck it around the other end of the filling. Carefully place your danish on your foil lined cookie sheet.
- Bake at 375 for 15 minutes or so. While this is cooking, make your glaze.
Whisk these together in a small bowl until smooth.
Lift the foil with the danish on it from your cookie sheet and let it cool on a wire rack. This prevents the bottom of the danish from continuing to cook on the hot pan. When it’s cooled a bit, drizzle your glaze over it. Serve it for brunch and blow everybody’s mind.