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Pumpkin Cream Cheese Danish Recipe

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4.8 from 93 reviews

Delightful Pumpkin Cream Cheese Danish pastries featuring flaky puff pastry layers filled with a luscious cream cheese mixture and a spiced pumpkin blend, perfect for a cozy breakfast or festive dessert.

Ingredients

Scale

Puff Pastry

  • 3 sheets frozen puff pastry sheets, thawed according to package directions

Cream Cheese Filling

  • 12 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Pumpkin Filling

  • 1 can (15 ounces) pure pumpkin
  • ½ cup (100 g) light brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg

Egg Wash

  • 1 large egg, room temperature
  • 1 tablespoon water

Optional

  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and set aside for easy cleanup.
  2. Prepare Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix well until smooth and fully incorporated. Set aside.
  3. Prepare Pumpkin Filling: In another medium bowl, mix together the pure pumpkin, light brown sugar, cinnamon, ginger, kosher salt, and nutmeg. Stir until the mixture is fully combined and smooth. Set aside.
  4. Roll Out Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheets. Roll each sheet gently into a 10×10-inch square to even out any creases. Cut each sheet into 4 equal squares, resulting in 12 squares total.
  5. Arrange Pastry Squares: Place the cut puff pastry squares evenly spaced on the prepared parchment-lined baking sheets.
  6. Add Cream Cheese Filling: Spoon about 2 tablespoons of the cream cheese filling into the center of each puff pastry square.
  7. Add Pumpkin Filling: On top of the cream cheese layer, add 2 tablespoons of the pumpkin filling to each square, creating a layered effect.
  8. Fold Corners and Seal: Carefully fold each corner of the puff pastry squares towards the center, pinching the edges together to form a smaller square and seal the filling inside.
  9. Apply Egg Wash: In a small bowl, whisk the egg with water to create an egg wash. Brush the tops and edges of each pastry thoroughly with the egg wash to encourage browning during baking.
  10. Bake the Danishes: Place the baking sheets in the preheated oven and bake for 15-20 minutes or until the pastries are puffed up and golden brown.
  11. Cool and Serve: Remove from the oven and allow the pastries to cool slightly on the baking sheet. Optionally, dust the tops with confectioners’ sugar before serving for a sweet finishing touch.

Notes

  • Ensure puff pastry is adequately thawed but kept cold for best puffing results.
  • Use room temperature cream cheese to achieve a smooth filling.
  • Customize the spice mix in the pumpkin filling to suit your taste preferences.
  • These danishes are best eaten fresh but can be stored in an airtight container for up to 2 days.
  • For a vegan version, substitute cream cheese and egg wash with vegan alternatives.

Keywords: pumpkin danish, cream cheese pastry, puff pastry dessert, fall dessert, spiced pumpkin pastry, breakfast pastries

Find it online: https://cookedbycleo.com/pumpkin-cream-cheese-danish-recipe/