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
2sheetspuff pastrythawed
1egg + 2 Tablespoons water for egg wash
Pumpkin Filling
1/2cuppumpkin puree
1/4cupsugar
1teaspoonvanilla extract
1teaspoonpumpkin pie spice
1egg
Cream Cheese Filling
8ozcream cheesesoftened
1teaspoonvanilla extract
4Tablespoonssugar
GLAZE
2/3cuppowdered sugar
1teaspoonvanilla extract
4Tablespoonsmilk
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.