Preheat oven to 375 degrees.

In a small bowl, combine 1/2 cup of Elli Quark (or Greek yogurt), pumpkin, sugar, spices, flour and vanilla. Set aside.

Open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silicone baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of the baking sheet. Press edges together to even out edges and seal any holes.

Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread pumpkin filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.

Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter.

For the glaze, in a small bowl, mix together powdered sugar, and 2 Tablespoons of Quark to create icing. Drizzle icing over danish. Cut into pieces and serve.