Pumpkin Cream Cheese Danish
My Pumpkin Cream Cheese Danish recipe is finished in under 30 minutes! Enjoy a mini Danish for breakfast or brunch- perfect for parties too!
Ingredients
- 2sheets puff pastry (thawed)
- 1egg + 2 tablespoons water (for egg wash)
- ½ cuppumpkin puree
- ¼ cupsugar
- 1 teaspoonvanilla extract
- 1 teaspoonpumpkin pie spice
- 1egg
- 8 ozcream cheese (softened)
- 1 teaspoonvanilla extract
- 4 tablespoonssugar
- ⅝ cuppowdered sugar
- 1 teaspoonvanilla extract
- 4 tablespoonsmilk
Directions
Prepare the puff pastry dough
- 1
PREHEAT oven to 400 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- 2
ROLL each thawed Puff Pastry sheet into two 9x12 rectangles. Cut each sheet once lengthwise and twice in width so that each sheet has 6 rectangles.
Prepare the fillings
- 1
MIX pumpkin puree, sugar, vanilla, spices, and egg in a small bowl. Set aside.
- 2
In the bowl of your mixer COMBINE cream cheese, vanilla, and sugar until smooth. Set aside.
Assemble the pastries
- 1
PLACE 6 Puff Pastry rectangles on each baking sheet. Prick all over with a fork (4-5 times per rectangle).
- 2
DROP a spoonful of cream cheese filling into each Puff Pastry rectangle. Add a spoonful of pumpkin filling on top. SWIRL with a toothpick.
- 3
WHISK egg and water together. BRUSH the egg wash onto the edges of each Danish.
- 4
BAKE for 20 minutes until golden brown.
- 5
DRIZZLE with powdered sugar glaze; optional.