Recipe - Cream Cheese And Pecan Danish

1 Sheet frozen puff pastry
sheet, thawed
2 pack (3 oz) cream cheese,
softened
One fourth cup Powdered sugar
1 Egg
1 teaspoon Vanilla
Three fourths cup Pecans, chopped

CREAMY GLAZE
1 pack (3 oz) cream cheese
Three fourths cup Powdered sugar
1 tablespoon 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, One fourth cup sugar, egg and vanilla in a small
mixing bowl at medium speed with electric mixer until well blended. Stir in
One half 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 One fourth cup pecans.

Posted to EATL Digest 25 Mar 97 by Toni Office Captiva4me@AOL.COM on Mar
25, 1997