Pumpkin Cream Cheese Danish Recipe
These pumpkin Danish are a delicious fall treat, perfect for a sweet breakfast or easy dessert. They’re made with flaky puff pastry and stuffed with both pumpkin and cream cheese fillings.
Servings: 12 pastries
Calories: 148kcal
Ingredients
- 2 sheets puff pastry thawed
- 8 ounces cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Pumpkin Filling
- 1/2 cup pumpkin puree
- 1/3 cup light brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
Egg Wash
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse raw sugar
Glaze for Cheese Danish
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F.
- Unfold the thawed sheets of puff pastry and lay out on a flat, lightly floured surface. Use a knife to cut along the fold marks to create three equal sized strips. Cut each strip in half to make a total of 6 rectangles, then arrange them on a parchment paper lined baking sheet with at least 1" between.
- Using a paring knife, lightly score a line about 1/2" inside of each rectangle. (Don't cut all the way through the pastry) Poke a few holes into the center of each pastry with a fork to allow the outside border to rise and puff up while the center stays lower and holds the filling.
- In a small bowl, combine the cream cheese, powdered sugar, and the vanilla extract. Use a hand mixer and combine the ingredients until light and fluffy, then add to a piping bag and cut off the tip.
- In a separate small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix well, then add the mixture to a piping bag and cut the tip to about the width of a pencil.
- Squeeze about 1½ tablespoons of cream cheese and pumpkin the filling into the middle of each rectangle. Use a toothpick to swirl the mixtures together.
- Whisk together the egg and water in a small bowl, then use a pastry brush to brush all of the exposed areas of the puff pastry. Sprinkle a little coarse sugar on top of each pastry.
- Bake in your preheated oven for about 15-18 minutes, or until the Danish are golden brown.
- While they are baking, combine the powdered sugar, vanilla extract, and a tablespoon of milk into a small bowl. Mix well—the consistency should be somewhat thick, but still thin enough to drizzle. If the consistency is too thick, add a little more milk. If too thin, add more powdered sugar.
- Once the danishes are baked, remove from the oven and cool on a wire rack for 10 minutes before drizzling the glaze over the tops. Enjoy!
Notes
Storing instructions: store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
In order to re crisp the puff pastry, warm them in an oven or toaster oven preheated to 350 degrees.
Nutrition
Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 70mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 1865IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 0.3mg