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
- 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
Instructions:
- 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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