In a small bowl combine your cream cheese, vanilla extract, and ¼ cup powdered sugar until smooth.
Open your can of crescent rolls, detach them from one another and then pick one up. On the flat side of the triangle, grab the tip and the bottom of the wide end and roll them around to meet, forming an open circle.
Push them together to close in that gap and they take the top of the wide part of the triangle (it should be pointing straight up right now) and bring it around to make a bowl.
Push the sides down so that it's no longer a bowl, but a flat circle. Creating a small lip/rim around the edge is also a nice idea although not necessary.
Using a spoon, grab a small amount of cream cheese (about half a spoon sized amount), or half a tablespoon of cream cheese and place it in the center. If you don't wish to add anything else, you can just double this amount.
Add a small amount of jam (same amount as cream cheese) or add a few pieces of fresh fruit or cherries. You don't need to rub anything around, just place them in the center so that they aren't too close to the edges. They'll move and expand their coverage area as they bake.
Pick up the danish and place it on a baking sheet. Bake for 12-15 minutes at 350F degrees.
Let them cool on a wire rack and place the baking sheet beneath it.
In a small bowl, combine powdered sugar, vanilla, and milk or water to create a glaze, drizzle the glaze over the top, letting the sheet collect the mess. Add the glaze while they're warm so that you don't have to wait so long for them to cool.
Serve and enjoy.
Notes
For convenience, use pre-cut triangle crescent rolls as they roll up more easily and require less effort.If you're using a crescent roll sheet, cut it into 2 or 3 inch strips, roll them up, and flatten them to achieve a similar look.When adding cream cheese and jam, you might feel like you don't have much, but the fillings will spread and cover more surface area as they bake.Storage:
Refrigerated danishes can last up to a week; ensure they cool completely before storing to prevent sogginess.
Freeze the danishes individually by laying them flat on a baking sheet, wrapping each one, and placing them in an airtight container for up to 3 months. Alternatively, lay them flat with parchment paper between each layer.