Preheat oven to 350°F.

Using an electric mixer, beat the cream cheese, sugar and lemon extract together until smooth. Set aside while you prepare the crescent rolls.

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 cream cheese filling.

Place a small spoonful of the cream cheese mixture into the center of each crescent circle.

Brush the crescent roll "rim" with a beath egg white.

Sprinkle a little extra granulated sugar on top as well.

Bake for 12 - 15 minutes or until the edges are golden brown.

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

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

Drizzle the glaze over the slightly cooled danish.