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Pastries - Cream Cheese Pecan Danish Post by :bmhayes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1796

Click below to download : Pastries - Cream Cheese Pecan Danish (Format : PDF)

Pastries - Cream Cheese Pecan Danish

1 sheet puff pastry, thawed
6 oz. cream cheese, softened
1/4 cup powdered sugar
1 egg
1 tsp. vanilla
3/4 cup chopped pecans

Preheat oven to 375° F. Roll puff pastry to a 15x10-inch rectangle. Place in a jellyroll pan.

Beat cream cheese, powdered sugar, egg and vanilla with mixer on medium speed until combined. Stir in 1/2 cup pecans. Spread filling over the puff pastry to within 3 inches of the outside edges. Make 2 inch cuts at 1 inch intervals on the long sides of puff pastry. Crisscross the strips of pastry over the filling.

Bake in a preheated 375 oven for 25-30 minutes or until a nice puffy golden brown. Cool. Drizzle with glaze and sprinkle with remaining 1/4 cup of chopped pecans.

Glaze: Beat together 3 oz softened cream cheese, 3/4 cup powdered sugar and 1 Tbs. milk until smooth and spreadable. Top cooled pastry.
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Pastries - Eclairs -  Chocolate Eclairs Pastries - Eclairs - Chocolate Eclairs

Pastries - Eclairs -  Chocolate Eclairs
1 cup boiling water1 stick butter1 cup flour1/2 teaspoon salt4 eggsFilling:1 large vanilla pudding1 cup Cool WhipIn boiling water, melt butter; add one flour and salt. Stir until combined and wet. Let cool. Add eggs, one at a time, beat with mixer. Drop by tbsp. on greased cookie sheet. Bake at 450 for 10 minutes. Reduce heat to 400 for 25 minutes. Make vanilla pudding according to pkg. Add Cool Whip. Refrigerate. Stuff puffs with filling and then ice with your favorite chocolate icing.

Pastries - Danish -  Cream Cheese Danish Squares Pastries - Danish - Cream Cheese Danish Squares

Pastries - Danish -  Cream Cheese Danish Squares
2 cans refrigerated Pillsbury crescent rolls 16 ounces cream cheese -- softened 1 cup sugar 1 egg -- separated 1 teaspoon pure vanilla extract (1 to 1 1/2 t.) 1/2 cup sugar 1 teaspoon cinnamon 1/2 cup chopped nuts -- optional Spread 1 can of crescent rolls on bottom of ungreased 9 x 13" pan. Cream together cream cheese, sugar, egg yolk, and vanilla. Spread cheese mixture over crescent rolls. Lay second can of rolls on top. Beat egg white and lightly brush over the top. Mix sugar, cinnamon and nuts (if desired). Sprinkle topping over crescent rolls. Bake at