Strawberry Cream Cheese Danish

Strawberry Cream Cheese Danish 2 cans of crescent rolls For Strawberry Filling ( or you can use strawberry preserves) 2 cups sliced strawberries 1/4 cup sugar 1 Tbsp. cornstarch 2 Tbsp. water For Cream Cheese mixture 1 8 oz package of cream cheese at room temp. 1/2 cup powdered sugar 1/2 teaspoon vanilla extract For Icing: 1 cup confectioner's sugar 1 tbsp milk 1 tbsp softened butter *If you are using store bought strawberry preserves you can skip this step. Combine sliced strawberries, 1/4 cup sugar, cornstarch and water in a small saucepan and cook over medium low heat. Smash up the berries slightly while they cook, and cook until the mixture is thickened. In a large bowl mix together cream cheese, powdered sugar and vanilla. Set aside. Remove crescent dough from container. Do not unroll. Using a sharp knife, cut the dough into 8 slices, about 3/4 inch thick. Place each dough slice on a parchment paper lined cookie sheet. Press the centers with a finger or a measuring cup to make a well for the filling and stretch the sides a bit if it is necessary. Place a heaping teaspoon of cream cheese mixture onto each danish. Add a teaspoonful of strawberry filling. Bake in preheated oven for 15 to 17 minutes. or until lightly golden brown. In a small bowl, stir together confectioners' sugar, milk and butter. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.