I love this recipe. It is so easy and so good. I sometimes add canned pie filling
on top of the cream cheese mixture.
1 sheet frozen puff pastry, thawed
2 (3 ounce) packages cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans
1 (3 ounce) package cream cheese, softened
3/4 cup powdered sugar
1 tablespoon milk
Danish: Heat oven to 375 degrees F.
Unfold pastry; roll to 15 x 10-inch rectangle. Place in 15 x 10 x 1-inch jellyroll
Beat 6 ounces cream cheese, 1/4 cup sugar, egg and vanilla extract in small mixing
bowl at medium speed with electric mixer until well blended. Stir in 1/2 cup pecans.
Spread cream cheese mixture over pastry to within 3 inches from outer edges. Make
2-inch cuts at 1-inch intervals on long sides of pastry. Crisscross strips over
Bake for 25 to 30 minutes or until golden brown. Cool.
Drizzle with Creamy Glaze. Sprinkle with remaining pecans.
Creamy Glaze: Beat ingredients until smooth.
Yield: 10 to 12 servings
Posted by Pats Cookin at Recipe Goldmine 9/5/2001 4:21 pm.