Orange Pecan Cream Cheese Pull-Apart Danish Loaf
photo by Nancy G.
- Ready In:
- 1hr 15mins
1 10 inch coffee cake
- 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.
Questions & Replies
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I'm always surprised by cooks who can't read a recipe and realize what something will taste like. Of COURSE it's sweet, I've never had a savory danish. That being said I modified this recipe because I didn't want to make that much for just two people. Instead of lining up in a bundt pan I laid one package of rolls flat on a pizza sheet (round) seven outside and one in middle. I prepared the individual rolls per directions (except I used brown sugar) then baked for 17 minutes at 350F. Oh I almost forgot to mention I added some white sugar to the cream cheese before putting inside the biscuits. Anyway they came out crisp on the outside. Sweet inside and very gooey. Well worth a five rating.
I made this for dessert last night and we loved it. I love anything citrus and the orange flavor really comes through. I left off the pecans since they are not a favorite of DH but otherwise made as posted. I didn't have any sugar/peel mixture left so I sprinkled some orange rind and a little sugar over the top before baking. Thanks for posting a keeper! made for PAC Spring 2009.
Love the simplicity of this dish...very easy way to prepare which is a huge plus for a busy family. DH said that there needs to be more pecans so I will have to adjust that the next time I make this. I do not own a bundt pan, so I butted all the biscuits up tight in a 9x13 cake pan which worked wonderfully. I will be taking this dish to the next ladies function at church as I know it will be a real crowd pleaser. Thanks Nott for sharing this recipe. Made for Spring PAC 09
RECIPE SUBMITTED BY
Hi! My name is Nancy and I live in northern Virginia, about 28 miles south of Washington, D.C. I am a photo editor at a famous magazine publisher whose mission it is to "increase and diffuse Geographic knowledge." No, I don't get to travel. It's just a job, like most others out there. 9-5 and draining! Not nearly as glamorous as many imagine. My true passions are marine biology, nature in general, and cooking. I have been cooking since I was old enough to help out Mom in the kitchen. I have always been adventurous in eating, and am willing to try anything at least once. I am always searching out new flavors, ingredients, and techniques. I love shopping in all the ethnic grocery stores that abound in this area... Vietnamese, Pakistani, Indian, Afghan, Hispanic of all sorts, Korean, Russian, German. I would love to be able to open a small gourmet food store or deli in a beach-side town. Oh my, my paradise and dream. Cook in the morning, then enjoy the beach in the evening. It would be hard to name a favorite cookbook. I owned over 500 at one time, and have since whittled down my collection. A cookbook was always my favorite souvenir from any travels I took. Hmmmm, I guess I would have to say my favorites are the Marlboro cookbooks. Yes, put out by the Marlboro cigarette company. No, I do not smoke, but these cookbooks are beautiful to look at, and the recipes are to die for. They consist of good old American foods, grilling, and just good times for all. These 3 books are my food porn! ;-) I enjoy Nigella Lawson's cookbooks, too. She has style, flair, and a wonderful sense of humor. If I had to pick a famous foodie to dine with it would be her. Hey, and where has Andrew Zimmern been all my life!?! That guy is almost as adventurous as me!