Pumpkin Spice Danish

When the rest of the world starts sharing pumpkin flavored goodies I become insanely jealous because it's still hot as hell outside and that it's nowhere close to actually feeling like Fall in Orlando. As soon as the temperature drops even slightly below 80 I break out the Fall flavors and go to town. 

There were a ton of pumpkin flavored desserts and breakfast pastries (still dessert, but I'm not judging) floating around Pinterest this year, but I was dying to try the ones that use Crescent Rolls - because it seemed to have the least chance of ending up in my "Pinterest Fail" list.  I didn't find a recipe I liked in its entirety so I stole pieces from a bunch to create my own version. Here it is...

Ingredients -
  • 2 (8 oz.) packages Pillsbury® refrigerated crescent rolls
  • 1/2 can Sweetened Condensed Milk
Pumpkin Spice Filling:
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 (8 oz.) package cream cheese, softened
  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1/2 can Sweetened Condensed Milk
  • 2 tablespoons All Purpose Flour
  • HEAT oven to 375°F
  • Blend cream cheese, pumpkin, 1/2 can of sweetened condensed milk, flour and spices in large bowl until combined and smooth
  • UNROLL 1 package of crescent rolls (4 triangles); separate and lay flat. Push seams together to form one giant rectangle
  • Spread Pumpkin Spice Filling onto the rectangle (leaving about an inch around the edges)
  • UNROLL 1 package of crescent rolls (4 triangles); separate and lay flat on top of the Pumpkin Spice Filling layer. Push seams together to form one giant rectangle
  • Push the edges together so that the Pumpkin Spice Filling is entirely contained within the dough
  • Cut diagonal lines throughout the pastry to give it that "Danish look"
  • Brush pastry with melted butter and sprinkle with sugar
  • Bake 11 to 13 minutes or until slightly golden brown
  • Drizzle with remaining 1/2 can of sweetened condensed milk immediately after you remove the danish from the oven
  • Let cool for 5-10 minutes before serving.

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