| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Danish | Breakfast | 10 | Servings |
INGREDIENTS
| 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 |
| 1 | pk | (3 oz) cream cheese |
| 3/4 | c | Powdered sugar |
| 1 | tb | Milk |
INSTRUCTIONS
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, 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. Posted to EAT-L Digest 25 Mar 97 by Toni Office <Captiva4me@AOL.COM> on Mar 25, 1997
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