Cream cheese and pecan danish
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sheet frozen puff pastry sheet, thawed | |
| 2 | packs | (3 oz) cream cheese, softened |
| ¼ | cup | Powdered sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Pecans, chopped |
| 1 | pack | (3 oz) cream cheese |
| ¾ | cup | Powdered sugar |
| 1 | tablespoon | Milk |
Directions
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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