Flaky pastry dough filled with a date sweetened pumpkin puree, crunchy walnuts and decadent cream cheese, this moderately healthy breakfast or dessert is sure to become a seasonal favorite.
I already want to pick up some more dough and dates so I can make another log for this week’s breakfast. It pairs perfectly with a cup of aromatic tea or would be a nice bite of sweet to end a fall meal.
I want to experiment with other fillings too! The pumpkin is a nice place to start though as the dates and pumpkin pair perfectly together to give a sweet but not cloyingly so flavor. Yes, this one is a classic. Make it and then share it, the world needs to know about this one.
Start by pre-heating your oven to 350 degrees (or whatever the instructions say on your crescent/pastry dough packaging)
Combine pumpkin, dates, maple syrup, molasses, and pumpkin pie spice in a blender. Blend until mostly smooth, leaving a few date chunks intact.
Spread pumpkin/date mixture evenly on rolled out dough.
Sprinkle walnuts evenly on dough.
Spoon the cream cheese vertically along one edge of the dough, to form a line of cream cheese.
Start on the cream cheese end, and start carefully rolling the dough back up, into a pinwheel.
Carefully transfer your dough log onto a cookie sheet. Sprinkle with cinnamon, Bake for about 15 minutes, checking carefully. You want it to be golden brown on the outside to ensure dough i cooked on the inside.
Remove from oven and allow to cool for 5 minutes or so. Slice into 1 inch pieces. Serve immediately. Any leftovers can be reheated in the oven later.
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