Title: Cream Cheese and Pecan Danish
Categories: Breakfast
Yield: 10 Servings

1 Sheet frozen puff pastry
-sheet, thawed
2 pk (3 oz) cream cheese,
-softened
1/4 c Powdered sugar
1 Egg
1 ts Vanilla
3/4 c Pecans, chopped

--------------------------------CREAMY GLAZE--------------------------------
1 pk (3 oz) cream cheese
3/4 c Powdered sugar
1 tb Milk

Preheat oven to 375. Unfold pastry sheet; roll to 15 x 10 rectangle. Place
in a 15" jelly roll pan.

Beat the 6 ozs. cream cheese, 1/4 cup sugar, egg and vanilla in a small
mixing bowl at medium speed with electric mixer until well blended. Stir in
1/2 cup pecans.

Spread mixture over pastry within 3" from each side. Make 2" cuts in pastry
every 1" along the 2 long sides of the dough. Crisscross strips over
filling.

Bake for 25 to 30 minutes or until golden brown. Cool.

For glaze: Combine all ingredients; beat until smooth. Drizzle over Danish.
Sprinkle with remaining 1/4 cup pecans.

Posted to EAT-L Digest 25 Mar 97 by Toni Office on Mar
25, 1997