Side Pannel
Cream Cheese and Pecan Danish
Cream Cheese and Pecan Danish
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast
Ingredients List
- 1 Sheet frozen puff pastry
- -sheet, thawed
- 2 pk (3 oz) cream cheese,
- -softened
- 1/4 c Powdered sugar
- 1 Egg
- 1 ts Vanilla
- 3/4 c Pecans, chopped
Directions
CREAMY GLAZE
1 pk (3 oz) cream cheese
3/4 c Powdered sugar
1 tb Milk
Preheat oven to 375. Unfold pastry sheet; roll to 15 x 10 rectangle. Place
in a 15" jelly roll pan.
Beat the 6 ozs. cream cheese, 1/4 cup sugar, egg and vanilla in a small
mixing bowl at medium speed with electric mixer until well blended. Stir in
1/2 cup pecans.
Spread mixture over pastry within 3" from each side. Make 2" cuts in pastry
every 1" along the 2 long sides of the dough. Crisscross strips over
filling.
Bake for 25 to 30 minutes or until golden brown. Cool.
For glaze: Combine all ingredients; beat until smooth. Drizzle over Danish.
Sprinkle with remaining 1/4 cup pecans.
1 pk (3 oz) cream cheese
3/4 c Powdered sugar
1 tb Milk
Preheat oven to 375. Unfold pastry sheet; roll to 15 x 10 rectangle. Place
in a 15" jelly roll pan.
Beat the 6 ozs. cream cheese, 1/4 cup sugar, egg and vanilla in a small
mixing bowl at medium speed with electric mixer until well blended. Stir in
1/2 cup pecans.
Spread mixture over pastry within 3" from each side. Make 2" cuts in pastry
every 1" along the 2 long sides of the dough. Crisscross strips over
filling.
Bake for 25 to 30 minutes or until golden brown. Cool.
For glaze: Combine all ingredients; beat until smooth. Drizzle over Danish.
Sprinkle with remaining 1/4 cup pecans.
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