Pumpkin Cheese Danish

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Prep Time20

Cook Time20

Cool10

Total Time50

Course: Bread, Breakfast, Dessert

Servings: Danishes

Calories: 271kcal

Ingredients

Cream Cheese Filling

8 oz cream cheese softened
½ cup sugar
2 tsp vanilla extract
1 egg

Pumpkin Mixture

15 oz pumpkin puree
½ cup brown sugar
1 tsp cinnamon
¼ tsp clove
¼ tsp nutmeg
¼ tsp ginger

Pecan Topping

½ cup pecan finely chopped
⅓ cup brown sugar
⅛ tsp cinnamon
1 tbsp butter melted
1 tbsp all purpose flour

Danish

16 Big & Flaky crescent rolls uncooked
2 tbsp butter melted

Instructions

Cream Cheese Filling

In a small bowl, beat cream cheese and sugar together. Add vanilla and mix well, then add egg and beat until completely incorporated. Set aside.

Pumpkin Mixture

In a small bowl, mix all pumpkin ingredients together and set aside.

Pecan Topping

In a small bowl, mix all pecan topping ingredients together and set aside.

Assembly

Preheat oven to 350°F and either lightly grease a large baking sheet or line it with parchment paper.
Open crescent roll canisters carefully, unrolling the dough but not separating it by the diagonal cut. Separate dough by the full rectangle pieces, gently pressing together the diagonal seem to get on solid piece of dough. You should have 8 rectangle shaped pieces of dough all together.
Gently roll out the dough with a rolling pin until it's about a 10-12" long. Cut in half length wise. Going lengthwise, add a line of pumpkin mixture down the center of the dough (I like using a piping bag for this) leaving about half an inch of room on both ends. Try not to get any pumpkin on the edges of the dough because that will make it harder to seal the dough together.
Fold dough over and press together firmly, making sure it seals together. Gently take both ends of the dough and twist about a dozen times, then place one end on the baking sheet, circling the dough around to make the danish shape. Tuck end of the dough under the danish. Keep in mind you are going to fill the center with cream cheese so leave room (you may need to push it out with your fingers once the dough is shaped). Repeat until all the danishes are formed.
Lightly brush the dough with butter as this will keep the danish soft while cooking. If you like a firmer danish skip this step. Add a spoonful of cream cheese filling to the center of the danish. Sprinkle the dough (try to avoid the cream cheese filling as the butter in the topping will cause minor separation in the filling) with pecan topping.
Bake for 20 minutes or until danish is golden brown and the cream cheese filling is set. Let cool for 10-15 minutes before eating. Enjoy!

Notes

These danishes are amazing straight out of the refrigerator with a cup of coffee (if you are lucky enough to have any leftovers) but if you want to reheat them, just put them in the microwave for about 5 seconds. You don't want to overheat them since the crescent dough will become soggy.

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