for the danish, you will need:
*1 tube crescent rolls
6 oz. softened cream cheese
*1/2 cup pumpkin
*1/2 cup granulated sugar
*1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
*2 tablespoons all-purpose flour
for the glaze, you will need:
2/3 cup powdered sugar
*4 tablespoons heavy cream or 1 tablespoon milk
Preheat oven to 375. Prepare a baking sheet with a silipat or foil lining.
2. Combine cream cheese, pumpkin, sugar, spices, flour and vanilla in a small bowl.
Unroll crescents keeping them shaped as rectangles (not individual triangles) and they them width wise on the baing sheet. (This should cover almost the entire length of a half sheet pan) Press to seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Next, carefully spread cream cheese filling down the center of the dough so that it is about 2-3 inches wide. Fold 1/2 inch dough pieces you cut so they are up and over filling, alternating sides will give you the braided pattern. (Remove any excess dough)
4. Bake for about 15-20 minutes or until filling is set and dough is golden in color. Cool on the baking sheet. Once danish has cooled, remove and add icing as listed below.
5. In a small bowl, mix together powdered sugar, vanilla, and cream/milk. You may need to add more cream/milk to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.