• Preheat oven to 375F degrees.
• Top a baking sheet with parchment paper and set aside.
• Add the softened cream cheese, sugar and vanilla extract to the bowl of a stand mixer and beat until fully combined and smooth. Stop once to scrape the sides of the bowl with a spatula to make sure the mixture is fully combined. Add the peanut butter and whisk until fully combined.
• Unroll the seamless dough sheet onto the prepared baking sheet.
• Spread the peanut butter cream cheese filling down the middle of the dough sheet.
• Spread the Nutella on top of the peanut butter cream cheese layer.
• On each long side of the dough, left and right from the filling, make 2 inch long cuts about 1 inch apart. For visual guidance, check the photo at the end of the recipe.
• Starting at one end of the dough sheet, fold the strips over the filling from one side to the other at an angle to form of a braid.
• Bake the danish for 15-20 minutes, or until it is golden brown. Check it at 15 minutes as most likely it will be ready.
• Remove the danish from the oven and let it completely cool before icing, around 20 - 30 minutes.

Vanilla Glaze:

• Add the powdered sugar to a medium bowl, add three tablespoons of milk and vanilla extract, mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny on the danish, not transparent.
• After the danish has cooled, use a fork or spoon to drizzle the vanilla icing over the danish.
• Slice the danish and serve!