Recipe| Pecan Pumpkin Spice Danish

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Good morning my fellow foodies!

Can you believe that October is just a week away now? It seems like the older I get the faster the year goes by and especially the last 3 months of the year seem to go by super quickly. I’ve been thinking about costume ideas for when we take the girls trick-or-treating. Do you have anything in mind that you are thinking about for yourself and/or family? I’m kind of thinking about doing a Hocus Pocus theme for my family.

I found a few Hocus Pocus Costume online that aren’t badly priced for my husband and I. I want to go as Sarah Sanderson and then he is going to go as Billy Butherson! I’m thinking are daughters can go either as Winifred and Mary Sanderson-I’m going to have so much fun doing their makeup! Or have Penelope go as Dani and Madeline go as Binx the cat. Let me know your thoughts.

Since it is finally officially Fall now, I thought I should post a Fall themed danish that I made this past weekend. I am so happy with how this turned out and I know you are going to enjoy it too!

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So, there is a little background to how this recipe came about. I had started off with the intention of making a pecan pumpkin spice fudge. However, while the flavor was amazing,  the fudge just was not setting to my standard and was far too soft for me to use it as a fudge.

I’m not one to just throw food away and I did not want to just eat the “fudge”. So, I decided I could use it as a filling in perhaps a breakfast type of danish. After a little thought, I decided to go to our Publix Supermarket nearby and get one of the Pepperidge Farms puff pastry from the frozen section.

After getting home and letting the pastry thaw out, I scooped roughly half of the filling into one of the puff pastries and then the remaining of the other half of the filling into the other pastry.

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I sliced sections off on either side of the filling and then folded over the sections until the filling was enclosed.

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I think this turned out so well and I am so happy with it. Its been tough for me to not eat the whole thing in one sitting they are that good!


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Ingredients

  • Pepperidge Farm Puff pastry sheet, will need both sheets
  • 1/2 cup melted coconut oil
  • 2.5 ounces of maple syrup
  • 4 oz white chocolate + 3/4 cup white chocolate
  • 2 tsp vanilla extract
  • 1/2 cup pumpkin
  • 1/2 tbsp. cinnamon
  • 1 1/2 tsp. pumpkin spice
  • 1/2 cup powder sugar
  • 1 cup chopped pecans

Directions

  1. In a stovetop pot, heat over medium to low heat, coconut oil, maple syrup, and white chocolate until melted and mixed well
  2. Reduce heat to low and add in vanilla extract and pumpkin mixing together
  3. Remove from heat and add cinnamon, pumpkin spice, powder sugar
  4. Pour mixture into an 8×8 glass pan and press chopped pecans into the top of mixture ** this was done for the fudge, you can pour mixture into any bowl
  5. Let the mixture firm up a bit in the fridge for 1-2 hours **
  6. Preheat oven to 400 degrees Fahrenheit and take Pepperidge Farm puff pastry out of freezer to began thawing out
  7. Scoop half the mixture onto the middle of one of the puff pastries and the other half onto the other
  8. Slice pieces off on either side of the puff pastry and then fold over, don’t worry about making it perfect
  9. Bake at 400 degrees for approximately 20 minutes
  10. Let cool completely and then enjoy!

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Have a wonderful week and I will see you in my next post!


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