Vegan Cream Cheese Danish!!!

So, I was having a super rough week, and by Friday, I was so mad at the world that I just wanted to eat something really naughty and go to bed.  Luscious cream cheese is what I wanted, with dough, and lots of sugar!  I open my facebook to scoff at everything (in total hate mode) and what do I find?  An unbelievably naughty Cream Cheese Danish recipe.  Yowsah.... this danish hits the spot.  It is the real deal, but not really!  So without further ado, I give you the Cream Cheese Danish, Veganized.

This danish is very full, as you can see from the picture!  You could always half the filling ingredients to make it less full, or you could use half and make a strawberry filling (1 cup) of blended strawberries and a little agave or stevia and water, and make a swirl before adding the top layer of crescent roll.  I'll try that next time I have a bad week ;)  And yes, this dessert is horribly unhealthy because of the sugar... but sometimes, you just gotta give yourself a break.  Okay, maybe you don't, but on this day, I did!

Ingredients:2 cans ready to use refrigerated crescent rolls

2 8-ounce packages Toffutti vegan cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg replacement (Ener G egg replacer is what I used) You can also use 1 Tbs. ground flaxseed and 2 Tbs water mixed

1 Tbs water in the bowl where your egg replacement was mixed

Glaze:
1/2 cup powdered sugar
2 Tablespoons almond or soy milk
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the vegan cream cheese, sugar, vanilla, and mixed egg replacer together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush a tablespoon of water that you mixed with the remnant of the egg replacer that was left in the bowl (this replaces egg white). Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.