Pumpkin Cream Cheese Danish Recipe
Introduction
This Pumpkin Cream Cheese Danish is a delightful fall-inspired pastry that combines flaky puff pastry with a smooth, spiced pumpkin and cream cheese filling. It’s perfect for breakfast, brunch, or a cozy dessert treat.
Ingredients
- 8 sheets puff pastry, thawed
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1 egg (for egg wash)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, mix the cream cheese, pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth and combined.
- Step 3: Place each puff pastry sheet on the baking sheet. Spoon the pumpkin cream cheese mixture onto the center of each sheet, leaving a border around the edges.
- Step 4: Fold the edges of the puff pastry up slightly to create a border. Brush the exposed pastry edges with beaten egg for a golden finish.
- Step 5: Bake in the preheated oven for 15–20 minutes or until the puff pastry is golden and flaky.
- Step 6: Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature.
Tips & Variations
- For extra sweetness, drizzle a simple glaze made of powdered sugar and milk over the Danish once cooled.
- Use canned pumpkin puree if fresh pumpkin is not available.
- Add chopped pecans or walnuts on top for a crunchy texture.
- Swap out spices to your taste, such as adding cloves or allspice for a more complex flavor.
Storage
Store leftover Danish in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 5 minutes to restore flakiness. These pastries can also be frozen before baking; bake directly from frozen, adding a few extra minutes to the baking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the pumpkin cream cheese filling up to two days in advance and keep it refrigerated until ready to use.
What type of puff pastry is best for this recipe?
Store-bought frozen puff pastry works well and is convenient. Make sure it is fully thawed before assembling for best results.
PrintPumpkin Cream Cheese Danish Recipe
This Pumpkin Cream Cheese Danish is a delightful fall-inspired pastry that combines flaky puff pastry with a creamy, sweet pumpkin and cream cheese filling, perfectly spiced with warm autumn flavors. Ideal for breakfast, brunch, or a cozy dessert, these danishes offer a harmonious blend of smooth pumpkin puree and rich cream cheese, baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 danishes 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 1 sheet puff pastry, thawed
Filling
- 1/2 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the filling: In a medium bowl, combine the softened cream cheese, pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until smooth and well incorporated.
- Prepare the puff pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet slightly if needed to smooth creases. Cut the pastry into 4 equal squares.
- Fill the danish: Place a generous tablespoon of the pumpkin cream cheese mixture in the center of each puff pastry square. Fold the corners slightly towards the center, or leave open-faced if you prefer.
- Bake: Transfer the filled puff pastry squares onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until the pastry is golden brown and flaky.
- Cool and serve: Remove from the oven and let cool for 5 minutes on a wire rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can add a drizzle of icing made from powdered sugar and milk for extra sweetness.
- Use fresh or canned pumpkin puree, but avoid pumpkin pie filling as it is already sweetened and spiced.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
- Make sure the puff pastry is well thawed and cold for best puff results.
- Store leftovers in an airtight container and reheat briefly in the oven to regain flakiness.
Keywords: pumpkin danish, pumpkin cream cheese danish, fall pastries, puff pastry pumpkin dessert, easy pumpkin recipes
