This puff pastry recipe is make using a tube of crescent roll dough so it is quick to assemble.
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Heat the white chocolate chips and heavy cream together in a saucepan over low heat on the stovetop. Once heated, turn off and the chocolate will melt. Let cool while the danish bake.
Unroll the crescent rolls into a large rectangle. Break the rectangle in half along the seam, so you have two rectangle made up of four crescent rolls each. Press the seams together, and then cut each rectangle into four squares, for eight total danishes.
Top each with a tablespoon of jam. Fold up the edges pinching to seal the edges. Transfer carefully to prepared cookie sheets.
Bake about 8 minutes, until the pastry is golden brown on top. Drizzle with the glaze. Cool before eating.