Yield: 10 Servings
|1||Sheet frozen puff pastry sheet, thawed|
|2 packs||(3 oz) cream cheese, softened|
|¼ cup||Powdered sugar|
|¾ cup||Pecans, chopped|
|1 pack||(3 oz) cream cheese|
|¾ cup||Powdered sugar|
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