Pumpkin Cream Cheese Danish
makes 2 Danish loaves
2 Tubs Refrigerated Crescent Rolls
1 Cup Pumpkin Puree, not pie filling
1 Egg, separated
1/3 Cup Brown Sugar
1 Tsp Pumpkin Spice
1 Cup Chopped Pecans
Cream Cheese Filling
1 Brick Cream Cheese, softened
1/3 Cup White Sugar
1 Cup Powdered Sugar
6 Tbs Milk(more if needed)
Preheat oven to 350F
On parchment paper unroll dough, press seams together and press into 2 13x7 inch rectangles.
In a small bowl combine canned pumpkin,egg yolk, brown sugar, pumpkin spice and pecans, mix well and set aside.
In another bowl combine Cream Cheese Filling ingredients, mix well.
Spread 1/2 Cream Cheese mixture down the middle of each dough rectangle lengthwise, within 2 inches of the edges and 1 inch from the ends.
Spread the 1/2 the Pumpkin mixture over top of each Cream Cheese Mixture.
With a sharp knife make 1 inch wide cuts along the edge of dough just to the edge of the filling.
Fold the strips over the filling at an angle overlapping the ends and alternating from side to side.
Brush top of dough with reserved beaten egg white.
Transfer the danish along with the parchment paper to a baking sheet.
Bake at 350F for 20-30 minutes, until golden brown.
In a small bowl make icing by combining powdered sugar and milk, mix will until desired consistency, add more milk if needed.
Drizzle Icing over warm Danish.
|Roll out dough, press seams and pat out to 13x7 in rectangle|
|Cream Cheese Mixture|
|Spread cream cheese then pumpkin mixture|
|Cut 1 inch strips around edges of dough|
|Criss cross strips at an angle|
|Out of the Oven|