Cream Cheese and Pecan Danish
1 sheet frozen puff pastry, thawed
2 (3 ounce) packages cream cheese, softened
1/4 cup powdered sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped pecans
Creamy Glaze
Preheat oven to 375 degrees F.
Unfold pastry; roll to 15 x 10-inch rectangle. Place in 15 x 10 x 1-inch
jellyroll pan.
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 filling. Bake 25 to 30 minutes or
until golden brown. Cool.
Drizzle with Creamy Glaze. Sprinkle with remaining pecans.
Creamy Glaze
1 (3 ounce) package cream cheese, softened
3/4 cup powdered sugar
1 tablespoon milk
Beat ingredients until smooth.
Makes 10 to 12 servings.
