Raspberry Cheese Danish

• 4 ounces cream cheese, softened
• 1/4 cup plus 1/2 cup confectioners' sugar, divided
• 1 can (8 ounces) refrigerated crescent rolls
• 1/2 cup seedless raspberry jam
• 2 teaspoons 2% milk

1. In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares.
2. Transfer squares to a parchment paper-lined
3. . Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal.
4. Bake at 375u0b0 for 10-12 minutes or until golden brown. Combine milk and remaining confectioners' sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.

cream cheese, sugar, crescent rolls, seedless raspberry jam, milk

Taken from www.tasteofhome.com/recipes/raspberry-cheese-danish/ (may not work)