Looking to impress with a one-of-a-kind dessert? These unique danishes are subtly sweet and feature a generous hint of cinnamon.
Ingredients
Sweet Potato Filling
1 large sweet potato, peeled and diced into 1-inch pieces
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/4 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Danish
2 sheets of puff pastry, thawed
1 egg, lightly beaten
1 tablespoon water
1/4 cup chopped pecans (optional)
Glaze
1 cup powdered sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 tablespoons milk
Directions
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Preheat the oven to 375°F.
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In a large pot of boiling water, cook the sweet potato until tender. Drain and mash in a bowl.
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Add brown sugar, melted butter milk, cinnamon, and vanilla extract to the mashed sweet potato and mix well.
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On a lightly floured surface, roll out the puff pastry sheets into rectangles.
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Cut each pastry sheet into 6 equal squares.
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Spoon 1 to 2 tablespoons of sweet potato filling onto the center, creating a pinwheel shape.
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Fold each corner of the pastry square into the center, creating a pinwheel shape.
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Brush each pastry with a mixture of lightly beaten egg and water. Sprinkle with chopped pecans if desired.
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Place the pastries on a baking sheet lined with parchment paper.
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Bake for 15-20 minutes, or until golden brown and puffed.
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While the danishes are baking, make the glaze by whisking together powdered sugar, melted butter, vanilla extract, and enough milk to make a smooth and pourable glaze.
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Once the danishes are done, remove them from the oven and let them cool for a few minutes.
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Drizzle the glaze over the danishes.
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Serve the danishes warm and enjoy!