Cream Cheese And Pecan Danish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Danish | Breakfast | 10 | Servings |
INGREDIENTS
| 1 | Sheet frozen puff pastry | |
| sheet thawed | ||
| 2 | 3 oz cream cheese | |
| softened | ||
| 1/4 | c | Powdered sugar |
| 1 | Egg | |
| 1 | t | Vanilla |
| 3/4 | c | Pecans, chopped |
| 1 | 3 oz cream cheese | |
| 3/4 | c | Powdered sugar |
| 1 | T | Milk |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 54
Total Fat: 6.4g
Cholesterol: 18.7mg
Sodium: 8.1mg
Potassium: 43.6mg
Carbohydrates: 21.3g
Fiber: <1g
Sugar: 20.4g
Protein: 1.4g