• Preheat oven to 350° F.
• Prepare a 9"x6" glass baking dish with cooking spray (if you do not have that size any deep casserole dish will work)
• Lay 1 can of crescent dough allowing the edge to fold over the top, seal all creases in the dough
• Mix together cream cheese and 3/4 cup granulated sugar
• Add vanilla and egg and mix until fully combined, the batter will be thick
  
• Pur batter into the prepared pan, smoothing the top
  
• Spoon raspberry preserves over the top
  
• Smooth out the preserves with a knife, lightly swirling into the cream cheese
  
• Cover the top with the remaining crescent dough, pinch the perferorated lines to seal the top. Where the sides touch lightly pinch together to seal.
  
• Seperate and beat an egg white, using a pastry brush cover the surface of the dough with the egg white.
  

Crumb Topping

• In a bowl add the cubed butter, flour, sugar and brown sugar
• Using your hands squeeze the dry ingredients into the butter until crumbs form
  
• Once large crumbs are formed add them evenly to the top of the prepared danish
  
• Place the danish into the preheated oven for 40 minutes
• Remove from oven and allow to cool completely
• While cooling prepare the glaze by mixing the powdered sugar, milk and vanilla
• Once danish is completely cool pour the glaze over danish, serve and enjoy!