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Line a baking sheet with parchment paper or aluminum foil lightly oiled. Preheat the oven to 350 degrees
In a large bowl add the softened cream cheese, lemon juice and vanilla. Beat with an electric mixer until smooth. Add the powdered sugar to the bowl and beat with an electric mixer until a thick cream cheese custard forms.
Unroll the tube of crescent roll dough. Divide the crescent dough into four rectangles. Press along the diagonal seams that cut the dough into triangles. Fold the corners in to form a pastry that is a circle with an edge making sure to pinch the seams together. Repeat with both tubes of dough.
Brush the edges of each piece of dough with the melted butter and a silicone brush. Fill each pastry with the cream cheese layer evenly, about two tablespoons of mixture per piece. Spread evenly across the center of each pastry.
Place the pastries on the pan. Bake for 14-16 minutes or until the crescent dough is golden brown, then remove to a cooling rack. Let the pastries cool so the icing doesn’t melt and the Danish filling can set a little.
While the pastries cool, add ¾ cup of powdered sugar, 2 ¼ teaspoons of milk and 1 teaspoon of vanilla in a small bowl. Mix with a spoon until a smooth icing forms. Drizzle the icing over the pastries and enjoy!