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Preheat oven to 375°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
Unroll crescent rolls onto parchment paper and press seams together to seal.
Use a knife to cut 2-inch slits 1-inch apart up and down both sides of the dough.
Spread pie filling down the center of the dough. Wrap up the slit pieces of dough like a braid or mummy. Brush with just a bit of egg white.
Bake for 23-28 minutes, or until the top is golden brown. Cool before glazing.
To make the glaze: Whisk powdered sugar with vanilla and heavy whipping cream. Drizzle over danish.
Slice to serve, store in an airtight container in the refrigerator for up to 2 days. May prep the entire danish the night before, store in the refrigerator and bake the next morning.