Roll out the crescent dough and cut into four rectangles/squares (8 total). Roll up the sides to form a kind of basket and shape into a circle. Gently place onto a baking sheet.
Mix together cream cheese, sugar and vanilla until smooth. Spoon filling into the crescents and spread to the edges.
Bake for 15 to 20 minutes, or until edges of danishes have turned a nice golden color. Allow to cool.
To make the icing, whisk together the powdered sugar and the milk until it's well blended and there are no lumps. Fork drizzle over the cooled danishes.
Calories are automatically generated. For best results calculate based on your exact ingredients.We used the crescent roll sheets because it's easiest, but you can definitely use the triangle/perforated kind, just be sure to pinch the seams together really well before rolling up the edges.The cream cheese filling puffs up while baking - it will deflate as it cools, it's totally normal and nothing to worry about.