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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 15 |
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A brunch menu just isn't the same without this tender, flaky Danish. The warm cream cheese center is a delightful surprise. Convenient refrigerated crescent roll dough means I can make it in a snap.Cathleen Bushman, Geneva, Illinois Ingredients:
2 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1 egg yolk |
1 teaspoon vanilla extract |
2 tubes (8 ounces each) refrigerated crescent rolls |
1 egg white, lightly beaten |
topping: |
1/2 cup sugar |
1/2 cup chopped pecans |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolk and vanilla; beat on low speed until blended.
2. Unroll one tube of crescent roll dough into one long rectangle; seal seams and perforations. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish. Spread with cream cheese mixture. On a lightly floured surface, press or roll out remaining dough into a 13-in. x 9-in. rectangle. Place over filling; brush with egg white.
3. In a small bowl, combine the sugar, pecans and cinnamon; sprinkle over top. Bake at 350° for 25-30 minutes or until golden brown. Cool slightly on a wire rack; serve warm. Refrigerate leftovers. Yield: 15 servings.
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