Pumpkin Crescent Roll Danish
Pumpkin Crescent Rolls Danish is an easy to make fall dessert that features pumpkin pie filling in a buttery danish made from crescent rolls. Topped with homemade cream cheese icing, these can be recreated by any level chef.
Servings: 8 crescents
Calories: 181cal
Ingredients
- 8 ounces Grands Crescent Rolls
- 1/2 cup pumpkin puree
- 2 tsp. pumpkin spice
- 3 tbsps. brown sugar
- 1/2 tsp. vanilla extract
Cream Cheese Icing
- 2 tbsps. cream cheese softened
- 5 tbsps. powdered sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. whole milk
Instructions
- Preheat your oven to 350 degrees f.
- Mix all the pumpkin filling ingredients; set aside.
- Line your baking sheet with parchment paper.
- Open the crescent dough roll (this part scares me) and leave the rolls in a tube shape.
- Cut 8 even slices (small discs).
- Add each disc to the parchment-lined baking sheet and gently press them to expand them and make a small indent in the center for the filling.
- Add a little more than one tablespoon of filling to each.
- Bake for 10-12 minutes until golden brown.
- Allow pastries to cool for 15 minutes before icing.
Icing
- Add softened cream cheese to a stand mixer, and mix until soft and creamy.
- Add in powdered sugar, milk, and vanilla, and combine until smooth.
- Pour icing into a zippered bag and seal.
- Clip tip of bag when ready to ice cooled danish.
Video
[adthrive-in-post-video-player video-id="i7somOkH" upload-date="Sun Aug 25 2019 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Apple Crescent Rolls Danish" description="Apple crescent danish is an easy to make pastry for the fall. It features crescent roll dough and apple pie filling. Swizzled with icing, these handheld danish are delicious and inexpensive to make."]
Nutrition
Serving: 1danish | Calories: 181cal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 238mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2433IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg