Individual Pumpkin Pie Apple Danish

super easy

This recipe can be made for 8 or easily halved for 4.

Tis the season for the refrigerated aisle to be fully stocked of crescent rolls. Let’s put them to good use. These super easy Pumpkin Pie Apple Danish are low in fat, sneak in a smidge of protein and curb all the dessert cravings. Bring breakfast up a notch and put this icing on the Cinnamon Roll French Toast Egg Bake.
Individual Pumpkin Pie Apple Danish

Individual Pumpkin Pie Apple Danish


8 Danish


“ohsnapmacros – Individual Pumpkin Pie Danish”

This recipe can be made for 8 or easily halved for 4.
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Adjust Servings
1 can (8) crescent rolls (reduced fat)
2 tbsp brown sugar
2 tsp pumpkin pie spice
1.5 tbsp butter
2 rocket apples thinly sliced (or 100g)*
2 tbsp cream cheese split into 8 pieces (7g per tart)
1/4 cup (40g) powdered sugar
1/2 scoop Gold Standard Whey Vanilla Ice Cream protein powder (15g)
3 tbsp whole milk

Nutritional Information

175 Calories
9 Fat (g)
21 Carbs (g)
4 Protein (g)



Pre-heat oven to 375.
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Separate your rolls and form them into circles by connecting the tips on each side and pushing the dough to form a circle. Make 8 circle crusts.
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In a small bowl combine sugar, pumpkin pie spice and butter. Microwave for 20 second intervals until the butter begins to melt and mix together well.
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Top the center of each crust with the sugar mixture (like saucing a pizza), equal parts across all 8 circles.
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Top the sugar with cubed cream cheese and sliced apples.
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Bake for 11 minutes until browned.
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Icing Directions:

Mix powdered sugar, protein powder and milk in a bowl. Drizzle over each tart and enjoy!
The nutrition facts are for the entire lot of icing which makes about 100g. If you only use 10g you can drop it approx. 8 cals which is not enough to worry about but mentioning regardless.
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You can use any apple you would like here. We like to buy the rocket apples for a quick snack.
Icing Notes:
The "drizzle" of icing is counted as 10g per tart in the macros. You will have ~ 100g of icing / 10 servings.
Icing macros: 10g = 23 cals : 1.4 P / 0.2 F / 4.2 C

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