For praline pecans: In a bowl, combine 100% dark brown sugar, 44% heavy cream and a pinch of kosher salt and mix to form a paste. Add in 150% pecan halves and mix to combine. Spread out onto a sheet pan covered with a silicone liner. Bake at 350°F, tossing with a spatula every 10 minutes until the pecans are dry and coated with sugar. Let cool completely then pack in airtight containers.
Place Danish squares on papered sheet pans and let thaw until just pliable. Fold each corner to the center and press lightly. Proof for 30 minutes. Pipe pumpkin filling into the center. Bake at 375°F until golden brown then immediately glaze with honey pectin glaze. Let cool completely. Drizzle with caramel fudge icing and decorate with praline pecans.
Need help cutting down on prep time? Simply shape the Danish. Cover, and retard overnight. The next day, floor for one hour then proof, fill and bake as directed.
* Please reach out to Dawn Sales Representative for item number.
Cream Cheese, Slab, Pouch Pak, Streusel, White, Flat Icing