The Humpherys Family

Pumpkin Cheese Crescent Danish

Source  Lauren's Latest
Recipe Added:  10/4/2012
1 tube crescent rolls
6 oz softened cream cheese
1/2 cup pumpkin
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 Tbsp milk
1/4 tsp vanilla
Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside. Open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or Silpat, lay crescent roll rectangles together, lining up width wise. Dough should be almost entire length of a half sheet pan. Press edges together and seal any holes.

Cut 1/2 inch diagonal strips up each side of dough. Carefully spread cream cheese filling down center of  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 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 pastry has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and milk. May add more milk to get the desired consistency. Drizzle icing over Danish. Cut into pieces and serve.
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