Honey Lemon Danish-Easy

"Refrigerated crescent rolls make these bakery-style pastries quick to prepare". From Classic Pillsbury Cookbooks "All New Brunch Cookbook" June 1990. These are so good and a Christmas morning tradition for us. I've always had some filling leftover, so buy an extra can of crescents to stretch this recipe a little farther.

• Ready In: 25 mins
• Serves: 8
• Yields: 8 pastries

Ingredients

• 8  ounces cream cheese, softened
• 1⁄3 cup powdered sugar
• 1⁄2 teaspoon lemon peel, grated
• 8  ounces  refrigerated crescent dinner rolls
• 2  tablespoons honey
• 1⁄4 teaspoon lemon peel, grated

Directions

1. Heat oven to 350 degrees. In small bowl, combine cream cheese, powdered sugar and 1/2 teaspoon lemon peel; blend well. Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each into and 8"x4" rectangle. Cut each in half crosswise to form 8 squares; place 1 inch apart on ungreased cookie sheet. Spoon 1 rounded tablespoonful cream cheese mixture onto center of each square. Bring 4 corners of each square to center of filling; press into filling.
2. Bake at 350 degrees for 12-18 minutes or until golden brown. In small bowl, combine honey and 1/4 teaspoon lemon peel. Brush warm rolls with honey mixture; remove from cookie sheet. Makes 8 rolls.
3. To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above.
4. Sometimes we sprinkle with powdered sugar rather than using the honey glaze. Don't skip the lemon peel in the filling; it really makes the flavor.