Pumpkin Cream Cheese Danish

It's pumpkin time - last week it was crepes and this week it's danish. And stay tuned for next week, too! I made this danish for a birthday celebration at work and it was a huge hit. And why it shouldn't it be? Pumpkin, spices and cream cheese baked inside crescent roll dough - I'm already dreaming about the next time I get to eat this. It would make a perfect Thanksgiving morning breakfast - or a great way to wake up on Black Friday.

No matter when you serve it, everyone will love it. It's just that good.

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Pumpkin Cream Cheese Danish

1 tube crescent rolls (or crescent sheet)
4 oz. cream cheese, softened
1/2 cup pumpkin puree
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
2 Tbsp. flour

Glaze:
2/3 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. vanilla

In a small bowl, combine cream cheese, pumpkin, sugar, cinnamon, nutmeg, vanilla and flour. Stir well until all ingredients are incorporated. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, then press edges together to even out edges and seal any holes.

Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Cut 1/2 inch diagonal strips up each side of the dough. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. Fold up the edges on the ends.

Bake at 375 for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and milk to create icing. Drizzle icing over danish. Cut into pieces and serve.


Recipe Source: Adapted from Lauren's Latest