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

Making the glaze:

• In a small bowl, mix together powdered sugar, vanilla and milk to create icing.
• Add more milk, a little at a time to get the desired consistency, if necessary.
• Drizzle icing over danish.
• Cut into pieces and serve.
• It tastes great warm or chilled.