Ingredients
Scale
Dough:
- frozen vegan pastry dough
Filling:
- 1 cup pumpkin filling
- 1 1/2 tsp pumpkin spice
- 2 tbsp cane sugar
- 1 tsp vanilla
- 1 tbsp corn starch
Cream Cheese Topping:
- 2 tbs Follow Your Heart vegan cream cheese, cold
- 1/3 cup powdered sugar
- 1 tbsp almond milk
- 1/2 tsp vanilla
Other:
- 1/2 cup chopped toasted pecans (optional)
Instructions
- Preheat the oven to 375. Allow the pastry dough thaw out.
- Make the filling: in large bowl combine the ingredients, removing any lumps from the corn starch.
- Sprinkled the thawed out dough lightly with flour. Roll dough to make the square even and a little larger. With a pizza cutter create long strips. Connect the ends of two strips together and press. Twist the strips from the middle going outward and create a circle with them use one of the strips to create a bottom. They don’t have to be sealed together. they will come together when you bake.
- Fill the dough in the center with the pumpkin filling and bake for 20-25 minutes until golden brown. Remove from oven and allow to cool. Combine the icing ingredients and drizzle over the slightly cooled danish’s and top with toasted pecans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Danish
- Cuisine: Breakfast
Nutrition
- Serving Size: 1