Recipe courtesy of Elizabeth Heiskell
Recipe courtesy of Elizabeth Heiskell
Watch how to make this recipe.
Cream Cheese Danish Casserole
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 321
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 135 mg
Cut this flaky pastry casserole into squares and arrange on a plate for giving or devouring at home.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 321
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 135 mg
Ingredients
Directions
- 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.
- 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.
- 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.
