Instructions

• Preheat the oven to 350°F. Spray a baking sheet with nonstick spray or line it with parchment paper.
• In a large bowl, use an electric mixer to beat the 12 ounces (1½ packages) softened cream cheese, 1½ teaspoons vanilla extract, and ½ cup granulated sugar until smooth and spreadable with no lumps.
• Unroll one 8-ounce tube of refrigerated crescent roll dough onto the prepared baking sheet. Press and seal the perforations and seams so the dough forms a single sheet.
• Spread the cream cheese mixture evenly over the dough, leaving a ¼-inch border around the edges.
• Spoon and spread ½ cup seedless raspberry or apricot jam over the cream cheese layer, keeping the ¼-inch border clear.
• Unroll the second 8-ounce tube of crescent roll dough and place it over the jam layer, aligning the edges. Pinch or press the edges to seal, then crimp the sealed edge with the tines of a fork.
• Brush the top and edges with the beaten large egg, then sprinkle 4 ounces sliced almonds evenly over the top.
• Bake in the preheated oven for 30 minutes, until the pastry is set and golden brown.
• Remove from the oven and let the Danish cool on the baking sheet for at least 20 minutes before cutting and serving.