cream cheese and pecan danish

Categories
Breakfast
Yield
10 Servings
MeasureIngredient
Sheet frozen puff pastry sheet, thawed
2 packs (3 oz) cream cheese, softened
¼ cup Powdered sugar
Egg
1 teaspoon Vanilla
¾ cup Pecans, chopped
1 pack (3 oz) cream cheese
¾ cup Powdered sugar
1 tablespoon Milk

CREAMY GLAZE

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, ¼ cup sugar, egg and vanilla in a small mixing bowl at medium speed with electric mixer until well blended. Stir in ½ 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 ¼ cup pecans.

Posted to EAT-L Digest 25 Mar 97 by Toni Office <Captiva4me@...> on Mar 25, 1997

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