Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper or leave it ungreased.
• In a small bowl, beat 8 oz. cream cheese until smooth. Add 1/2 cup granulated sugar, 2 tablespoons all purpose flour, and 1 teaspoon vanilla; mix until well combined. Set filling aside.
• Open 1 tube crescent rolls and unroll the dough onto the prepared baking sheet, keeping the perforations intact. Press the seams and any holes together to form one single rectangle of dough.
• Carefully spread the cream cheese filling down the center of the dough in a strip about 2–3 inches wide, leaving the long edges of dough free.
• Evenly sprinkle 2 oz. chopped semi-sweet dark chocolate over the filling.
• Using a sharp knife or pizza cutter, cut 1-inch-wide diagonal strips from each long side of the dough toward the filling, stopping where the filling begins so the center remains intact.
• Starting at one short end, fold the first strip from the right over the filling at a 45° angle, then fold the first strip from the left, alternating sides down the length of the dough to form a braided pattern. Tuck or fold any excess dough at the ends as needed.
• Bake 20 minutes, or until the crescent dough is golden and the filling is set. Remove from oven and let the danish cool completely on the baking sheet.
• Transfer the cooled danish to a serving platter. In a small bowl, whisk together 1/2 cup powdered sugar and 1 teaspoon milk until smooth to make the icing.
• Drizzle the icing over the cooled danish, cut into pieces, and serve.