Happy October! I'm happy to be back to blogging after my annual fall break. It seems like the days are flying by doesn't it? September went by in a flash.
I'm definitely enjoying these fall days and somewhat cooler temps. And of course, I'm cooking with pumpkin as much as possible. I've been making Lauren's cheese danish for a while now and the pumpkin variety is so good!! It literally comes together in less than 15 minutes. And it smells heavenly. To add just a bit more pumpkin goodness, I added a teaspoon of pumpkin pie spice to my glaze.
Give this a try...go ahead and make two!
Pumpkin Cheese Danish
1 tube seamless crescent dough
6 oz. softened cream cheese
1/2 cup pumpkin
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons all purpose flour
for the glaze-
2/3 cup powdered sugar
1 tablespoon milk
1 teaspoon pumpkin pie spice
6 oz. softened cream cheese
1/2 cup pumpkin
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons all purpose flour
for the glaze-
2/3 cup powdered sugar
1 tablespoon milk
1 teaspoon pumpkin pie spice
Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
Pop open crescent roll dough and unroll. On an ungreased baking sheet or silpat, press dough completely flat. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake 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 cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
Pop open crescent roll dough and unroll. On an ungreased baking sheet or silpat, press dough completely flat. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake 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 cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
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