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Ingredients:

1 (8-ounce) package cream cheese
1 cup sugar
1 teaspoon mexican vanilla extract
1 egg, separated
2 (8-ounce) tubes refrigerated crescent rolls
1 (14-ounce) can blueberry pie filling, or whatever flavor you're craving
1 tablespoon sugar
3/4 cup powdered sugar
1 teaspoon mexican vanilla extract
milk, enough to make a glaze

Combine cream cheese, sugar, vanilla, and egg yolk in a bowl until creamy. Spray bottom of 9 x 13-inch pan with cooking spray and spread one package of crescent rolls on bottom covering it completely. Spread cream cheese mixture then pie filling on dough then top with remaining package of crescent rolls. Pinch edges shut and poke a few holes in top with fork. Beat egg white with 1 tablespoon sugar and baste the top. Bake at 350°F for about 15 minutes until golden brown. Mix together last 3 ingredients to make a glaze and drizzle on top of Danish.

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