Cream Cheese and Pecan Danish (T&T)
Source: Treasury of Christmas Recipes
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
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.
1 (3 ounce) package cream cheese, softened
3/4 cup powdered sugar
1 tablespoon milk
Beat ingredients until smooth.
Makes 10 to 12 servings.