| 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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