Preheat the roaster to 350. Place a distance of diploma paper on cookie distance or baking visage.
Open the crescent rolls precisely so as not to tear the dough. Don’t untwine you will need to leave it in it’s spherical shape. Slice the dough into pieces about1/4 inch thick( as though you ’re slicing cookie dough). Place the slices on a cookie distance. Now press the center in to make an indentation for the cream rubbish stuffing.
mizzle for top
1 mug confectioner’s sugar
1 tbsp milk
1 tbsp softened adulation
Mix together the confectioner’s sugar, milk and adulation in a small coliseum. Use a ladle to mizzle it over the covers of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “ pipeline bag. ”
Take the danish eschewal of the roaster and allow them to cool for 10- 15 twinkles before icing.