Raspberry Cheese Danish Braid

1. Preheat oven to 375 degrees. Lightly spay a large sheet pan with non-stick spray or parchment paper works, too.
2. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
3. Open crescent roll dough sheet and unroll. (If using the crescent rolls: leave crescents in rectangles.
4. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.
5. Press edges together to even out edges and seal any holes.
6. Cut 1/2-inch strips up each side of the dough and going about 1/3 of the way into the dough.
7. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.
8. Top with fresh raspberries.
9. Fold the 1/2-inch dough strips up over filling alternating sides to form a braided pattern.
10. If you have excess dough at the end of the danish, fold them in as best as you can into the dough.
11. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color.
12. Let cool on pan about 15 minutes.
13. Once danish has cooled, remove to serving platter.

Making the glaze:

1. In a small bowl, mix together powdered sugar, vanilla and milk to create icing.
2. Add more milk, a little at a time to get the desired consistency, if necessary.
3. Drizzle icing over danish.
4. Cut into pieces and serve