Pumpkin Cream Cheese Danish

Directions

1. 1

   Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. 2

   Roll out the crescent dough, and pinch together any holes or perforations.

3. 3

   Cream together the cream cheese, 2 tbsp of sweetener and 1/2 tsp of the pumpkin pie spice. Spread into the center of the dough, leaving a thick border on each side.

4. 4

   Cut diagonal strips along the sides of the dough.

5. 5

   Mix together the remaining 2 tbsp of sweetener, pumpkin puree, and 1/2 tsp. of pumpkin pie spice. Evenly spread the pumpkin mixture over the top of the cream cheese area of the dough.

6. 6

   Gently fold over each end of the dough on to the top of the pumpkin. Then fold over the strips of dough, alternating with each, folding over the dough until all of the pumpkin is encased.

7. 7

   Brush the egg wash over the dough.

8. 8

   Sprinkle the sugar mixture over the top of the pastry.

9. 9

   Bake at 375 for 15-18 minutes.

10. 10

    Mix together the glaze by mixing together the powdered sugar and milk. Mix until smooth and consistency is thick, but able to drizzle with a spoon.

11. 11

    Drizzle with glaze. Slice and serve.