Blackberry Cream Cheese Danish

I love the baking blog, Six Sister's Stuff. Last week, I found this recipe there and knew I had to try it. I made it this morning, and it was AMAZING! Super easy and absolutely delicious. You could substitue the blackberries with any fruit or pie filling. I am sure it would taste yummy with apples, strawberries, blueberries, cherries, or a mixture of fruits. The original recipe link can be found here:
http://www.sixsistersstuff.com/2011/10/easy-blackberry-and-cream-cheese-danish.html

Bake one of these for your mother on Mother's Day-it would be a wonderful way to show her how much you love her.

Enjoy! You are dearly loved by your Heavenly Father and prayed for my friends! Praying that you are able to "Taste and See that the Lord is Good" as you reflect on His blessings, mercy, and grace from this past week.

BLACKBERRY CREAM CHEESE DANISH

Ingredients:

1 tube Pillsbury crescent rolls
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fresh blackberries or 1 cup blackberry pie filling (or any flavor you like!)

Icing:

1/2 cup powdered sugar
2 tablespoons heavy cream (I actually used skim milk, so my frosting was a little more runny, but not so fattening!)
1/8 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream/milk to create icing. You may need to add more cream/milk to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.