Pumpkin Danish with Maple Drizzle
A buttery crescent roll dough filled with pumpkin filling and baked to perfection. Finish off with a drizzle of maple syrup glaze!
Servings 6
Calories 248kcal
Ingredients
For the Pumpkin Danish
- 8 ounce refrigerated crescent dough
- ¾ cup canned pumpkin
- ¼ cup brown sugar
- 1½ teaspoons pumpkin pie spice
- 1 large egg , separated
For the Maple Glaze
- ½ cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, mix pumpkin, brown sugar, pumpkin pie spice, and egg yolk.
- Unroll dough onto prepared cookie sheet; Press to form a 13x7-inch rectangle.
- Spread pumpkin filling down center of dough, leaving about 1 inch at top and bottom.
- With a sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling.
- Fold strips at an angle across filling, overlapping ends and alternating from side to side.
- Beat egg white in a small bowl until foamy; brush over dough.
- Bake 20 minutes in preheated oven, or until deep golden brown.
- Immediately remove pumpkin danish from cookie sheet; place on cooling rack.
- In a small bowl, mix powdered sugar and maple syrup. Drizzle over warm coffee cake.
Nutrition
Serving: 1g | Calories: 248kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 314mg | Potassium: 105mg | Fiber: 1g | Sugar: 28g | Vitamin A: 4812IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg | Net Carbohydrates: 41g
