Pumpkin Danish

The Run for Dave bake sale is now complete = $867!

Congratulations to all the winning bidders, it was fun moderating the bidding wars! To see who won, refer to the bake sale post. I have already e-mailed all of the winners to request addresses and give payment details. Then as soon as I have all the information necessary, I will pass it along to the creator of each item for shipment.

Thank you again to all the outstanding bloggers for your bid-inducing treats, and for all the bidders who took the bait ;-). The food blogging community never ceases to amaze me and I am proud to be a part of it!

Also, a few people have asked if there is a way to directly donate now that the bake sale is over. And yes there is! To donate, mail a check to: Farmers and Merchants Bank, Attn Run for Dave, PO Box 548, McKenzie TN 38201. Make check payable to: Run for Dave

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I keep telling myself I need to post more Breakfast foods. So while watching the bidding unfold last night, I baked a sweet treat that somehow passes for Breakfast – danish! And with the fall season upon us I had to make the filling pumpkin, obviously. One day I promise I will venture beyond pumpkin into the many other wonderful flavors of the season, but for now enjoy these. They are like mini fluffy pumpkin pies!

PUMPKIN DANISH

Makes 22 small danish

Ingredients:

8 oz reduced fat cream cheese, softened

1/2 cup pumpkin puree

1/4 cup sugar

1/2 tsp pumpkin pie spice

2 tsp vanilla extract, divided

2 tubes crescent rolls

2 Tbsp butter, melted

Brown sugar

1/2 cup powdered sugar

4 tsp milk

Directions:

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
  2. In a medium bowl, combine softened cream cheese with pumpkin, white sugar, spice and vanilla extract until smooth and creamy. Refrigerate until needed.
  3. On a lightly floured surface, roll each tube of crescent rolls into an 11 x 14 inch rectangle (so you will have two rectangles). Brush each with melted butter, and sprinkle brown sugar.
  4. Using a pizza cutter, gently cut the dough into eleven 1″ wide strips. Grab one end of each strip and fold over onto itself, sandwiching the butter-brown sugar. Press down slightly.
  5. Grab the ends of each strip and twist in opposite directions. Keeping the strip twisted, place on baking sheet and roll tightly into a coil, tucking the end underneath. Place coils about 2 inches apart on baking sheets.
  6. Using two fingers, press a well into the middle of each coil – enough to hold about 2 tablespoons of filling. Place filling in the middle of each danish*.
  7. Bake for 13-15 minutes or until golden brown. Let cool.
  8. Meanwhile, whisk together powdered sugar, vanilla and milk until sugar is dissolved and drizzle over each danish a few minutes before serving.

*I had some filling leftover. But it would be perfect on a bagel!

Source: Adapted from Pass the Sushi and The Baking Barrister

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