Elisabeth Heiskell features Cream Cheese Danish Casserole, as seen on Food Network Kitchen Live.
Recipe courtesy of Elizabeth Heiskell

Cream Cheese Danish Casserole

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 16 servings
Cut this flaky pastry casserole into squares and arrange on a plate for giving or devouring at home.



  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll 1 puff pastry sheet into a 12-by-9-inch rectangle; place on the prepared baking sheet. Combine the cream cheese, egg, vanilla, and 1 cup of sugar in a bowl; beat with an electric mixer on medium-high speed until smooth, 1 to 2 minutes. Spread evenly over the prepared puff pastry sheet.
  2. Roll the remaining puff pastry sheet into a 12-by-9-inch rectangle; place over the cream cheese mixture, pinching the edges of the pastry sheets together to seal.
  3. Combine the pecans, butter, cinnamon, and remaining 1/2 cup sugar in a bowl. Spread evenly over the top layer of the pastry. Bake in the preheated oven until golden, about 30 minutes. Cut into rectangles, and serve warm or at room temperature.