Pumpkin Danish with Maple Drizzle
A braided pumpkin danish that bakes up golden and gets a quick maple glaze.
Servings 6
Calories 253kcal
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
- 1 teaspoon vanilla extract , optional
- 1 teaspoon coarse sugar , optional
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, egg yolk, and vanilla extract.
- Unroll dough onto prepared cookie sheet; Press to form a rectangle, approximately 10 x 14.
- 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. Sprinkle with coarse sugar (if using).
- Bake 30 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 danish.
Nutrition
Calories: 253kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 314mg | Potassium: 106mg | Fiber: 1g | Sugar: 28g | Vitamin A: 4812IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg | Net Carbohydrates: 41g
