• Preheat the oven to 400° degrees F.

Make the cream cheese filling

• In a large bowl, using an electric mixer, cream together the room temperature cream cheese, 1 egg, granulated sugar, and salt until creamy. Set aside.

Prepare the crescent roll

• Lay the crescent roll dough out on a 9x13 rimless cookie sheet lined with parchment paper. Roll the pastry out with a pastry roller until the creases in the dough smooth out.
• Starting from the inner seam where the dough was folded in half, cut 12, ½ inch strips on each side of the pastry dough going out to the end of the dough.

For the danish filling

• Spread the cheese mixture over the center of the dough from top to bottom, leaving about ½ inch space at top and bottom. Spread the rhubarb sauce over top of the cream cheese mixture.

How to make the danish braid

• Shape the danish by folding the top two strips of dough over top of filling. Bring the left side strip over to the right side of the filling and secure the strip by pressing the dough lightly.
• Bring the right side strip over top of the filling to the left and tuck into the danish to seal.
• Continue with the dough braid until the the last two strips at the bottom. Bring the bottom of the danish up towards the filling and then criss cross the last two strips over top of the danish pinching slightly to seal.

Apply the egg wash and bake

• Whisk the remaining egg until well combined. Brush the danish evenly with the egg. Bake in the oven for 30 minutes, or until the danish is golden brown.
• Remove the danish from oven and let cool at 10 minutes before serving. Store leftovers in a covered container.