Pumpkin Cream Cheese Danish
Yield: 12 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
- 2 sheets puff pastry thawed
- 1 egg + 2 Tablespoons water for egg wash
Pumpkin Filling
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 egg
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4 Tablespoons sugar
GLAZE
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons milk
Instructions
PREPARE the Puff Pastry dough
- PREHEAT oven to 400 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- 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
- MIX pumpkin puree, sugar, vanilla, spices, and egg in a small bowl. Set aside.
- In the bowl of your mixer COMBINE cream cheese, vanilla, and sugar until smooth. Set aside.
ASSEMBLE the Pastries
- PLACE 6 Puff Pastry rectangles on each baking sheet. Prick all over with a fork (4-5 times per rectangle).
- DROP a spoonful of cream cheese filling into each Puff Pastry rectangle. Add a spoonful of pumpkin filling on top. SWIRL with a toothpick.
- WHISK egg and water together. BRUSH the egg wash onto the edges of each Danish.
- BAKE for 20 minutes until golden brown.
- DRIZZLE with powdered sugar glaze; optional.
Notes
You can use refrigerated crescent dough (like Pillsbury) instead of Puff Pastry dough if you have some on hand.
One tube of refrigerated dough will make 8 mini Pumpkin Cream Cheese Danish. Reduce the baking temperature to 350 degrees F and bake for 9-11 minutes.
Nutrition
Calories: 332kcal