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Heat the white chocolate chips and heavy cream together in
a microwave safe bowl. Mine took about 30-45 seconds. Stir
until smooth. Let cool while the danish bake.
Make the Danish-
Preheat oven to 350 degrees. Line a cookie sheet with
parchment paper.
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.
Mix the Greek yogurt and sugar in a small bowl. Place about
a tablespoonful in the center of each square.
Top the yogurt with about a tablespoonful of lemon curd.
Fold up the edges, pinching to seal the corners as much as
you can. Transfer carefully to prepared cookie sheets.
Bake about 8 minutes, until the crescent rolls are golden
brown on top. Drizzle with the glaze. Cool before eating
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