Elizabeth Heiskell Lasagna Food

CREAM CHEESE DANISH CASSEROLE

Cream Cheese Danish Casserole image

Cut this flaky pastry casserole into squares and arrange on a plate for giving or devouring at home.

Provided by Elizabeth Heiskell

Categories dessert

Time 40m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 (17.3-ounce) package frozen puff pastry sheets, thawed
2 (8-ounce) packages cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 cup chopped pecans
4 ounces (1/2 cup) unsalted butter, melted
1 teaspoon ground cinnamon

Steps:

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.

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