Caramel Apple Cheese Danish

Ahh cheese danish, the go-to for potlucks, holiday parties and the ever-popular treat-your-coworkers breakfast. It is fool proof, fail safe, guaranteed. Texas T, Black Gold, Danish That is. I try to switch it up on my coworkers, here and again. They think I've invented some brilliant new dish....well, yeah, but I only had to swirl a new topping into the already delicious cream cheese filling. Try it and don't like it, I dare you.

Caramel Apple Cheese Danish

Before the Top Crust

Right Before Baking

The Aftermath - 30 minutes after I got to work...

2 boxes Cream Cheese or Neufchatel (basically, fancy low-fat French cream cheese)
1 egg
1/2 cup Sugar
1 Tbs lemon juice
2 tubes large Crescent Rolls
3 medium Apples, diced
1 Tbs butter
2 Tbs sugar
1/4 cup prepared Caramel Sauce

In a medium sauce pan, combine the apples, butter and sugar and cook on medium low heat until soft and golden brown, about 10 minutes. In a medium mixing bowl, beat together the egg, cream cheese (helps if it is softened), sugar and lemon juice until creamy and fluffy. Unroll one can of crescent rolls into a rectangular sheet. Place in the bottom of a greased 13x9 pan. The edges do not have to reach the sides of the pan and it is okay if the crescent rolls separate slightly. Spread the cream cheese mixture evenly across the rolls until it reaches the edge of the pan. Drizzle the caramel sauce over the cream cheese and swirl in. Distribute the apples over the cream cheese-caramel mixture and, again, swirl. Unroll the second can of crescent rolls and place over top of the cream cheese. Bake at 350 for about 15-20 minutes, or until it is golden brown and sounds hollow when lightly tapped. Let cool and top with a dusting of powdered sugar. Serve in small squares.

What kind of topping would you use for a cheese danish? Let us know!