Orange Pecan Cream Cheese Pull-Apart Danish Loaf
- 3/4 cup sugar
- 1/2 cup pecans, chopped
- 1 tablespoon orange zest
- 2 (11 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
- 3 ounces cream cheese
- 1/2 cup butter, melted
- 1 cup powdered sugar
- 2 tablespoons orange juice
- Combine sugar, pecans, orange zest.
- Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
- Cut cream cheese into 20 pieces.
- Place one piece of cream cheese on each of 20 biscuit halves.
- Top with remaining biscuits halves and pinch the edges to seal them.
- Dip filled biscuits in melted butter.
- Dredge in the sugar mixture. I do have to make extra mixture sometimes.
- Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
- Drizzle with remaining butter and sugar mixture.
- Bake at 350 degrees for 45 minutes, or until golden brown.
- Immediately invert onto a wire rack.
- Combine powdered sugar and orange juice, and drizzle over the danish.
- Serve immediately.
sugar, pecans, orange zest, ready, cream cheese, butter, powdered sugar, orange juice
Taken from www.food.com/recipe/orange-pecan-cream-cheese-pull-apart-danish-loaf-335929 (may not work)