Saw this on a youtube video from the Come sit at my table channel. will paste the recipe below form there.
I did mine a little different, I cut cold butter into the brown sugar, cinnamon and pudding (also when I went to the cupboard for pudding all I had was sugar free vanilla) he used softened butter, and I left out the pecans, I would have liked them in it but I knew no one else that was coming would have. I also took some powdered sugar, milk and vanilla and made the horrid looking but good tasting drizzle. My drizzling skills need much work.
It was quite good and easy to make. There has to be a better way to get more complete coverage from the brown sugar mix, his didn't go on so well that is why I tried cold butter, thinking how the topping for the dutch apple pie works out, but I think to much butter or not enough other dry stuff, the sugar free pudding mix didn't help either because of the extra volume compared to the regular pudding mix. I will put the nuts in it next time. I also had to use the tubes of rolls instead of sheets, that was all Aldi's had.
Crescent Streusel Danish
2 cans crescent dough sheets
1 1/2 cup packed brown sugar
1 1/2 teaspoons cinnamon
5 ounce package instant vanilla pudding mix
3/4 cup butter, softened
3/4 cup chopped pecans
Preheat oven to 375°.
Use nonstick spray on a 9” x 13” baking pan.
In a mixing bowl combine the brown sugar, cinnamon, the dry package of instant vanilla pudding mix, and the butter. Stir in the chopped pecans. Be sure the butter is well mixed with the dry ingredients.
Unroll one can of the crescent dough sheets into the bottom of the 9” x 13” baking dish. Put half of the sugar/cinnamon/butter mixture on top of the dough sheet and spread to make sure it is well covered. Unroll the second dough sheet on top of the mixture. Sprinkle the rest of the sugar/butter mixture on top of the dough sheet.
Bake at 375° for 20 to 30 minutes. Maybe be served warm or cooled. Do NOT over bake!
