Preheat oven to 350°F.

Open the crescent roll dough but keep it in the log form.

Slice the dough into 8 to 10 equal pieces.

Place them on a parchment lined baking sheet.

Using a tart tamper tool, gently press to create an indent in each for the apple pie filling.

Brush the crescent roll "rim" with a beaten egg white. This will give the danish a shine.

Bake for 10 minutes or until the edges are golden brown.

Allow the danish to cool while you prepare the powdered sugar glaze.

Combine the powdered sugar, almond extract and milk in a small bowl.

Drizzle the glaze over the slightly cooled danish.