Step 1

Preheat oven to 375°F. Line a large cookie sheet with parchment paper or a silicone baking mat.

Step 2

Unroll crescent rolls onto parchment paper and press seams together to seal.

Step 3

Use a knife to cut 2-inch slits 1-inch apart up and down both sides of the dough.

Step 4

Spread pie filling down the center of the dough. Wrap up the slit pieces of dough like a braid or mummy. Brush with just a bit of egg white.

Step 5

Bake for 23-28 minutes, or until the top is golden brown. Cool before glazing.

Step 6

To make the glaze: Whisk powdered sugar with vanilla and heavy whipping cream. Drizzle over danish.

Step 7

Slice to serve, store in an airtight container in the refrigerator for up to 2 days. May prep the entire danish the night before, store in the refrigerator and bake the next morning.