You might remember my
cream cheese danish origin story. For that reason, cream cheese danish always have a special place in my heart…and on my thighs.
Well, today, we’re making PUMPKIN Cream Cheese Danish. This should have been
done long, long ago.
Pumpkin Cream Cheese Danish is everything you love about a
cream cheese danish—the flaky pastry, the creamy, sweet-tangy filling—but with pumpkin and warm
spices.
Not only were these inspired by the
OG cream cheese danish, but also by my
pumpkin cream cheese spread. You’ll want to make this and spread it on toast, bagels, crumpets, English
muffins, tortillas, apples…ok, you get the point. Now, back to the danish.
How to Make Pumpkin Cream Cheese Danish
These are made using
frozen puff pastry sheets. They’re THE BEST! Each box has two sheets, and this recipe uses both of
them for a total of eight pastries. They’re folded in the box. Don’t try to
unfold them until they’re thawed.
I say this in every pumpkin recipe on the blog, but be sure to buy pumpkin
puree, not pumpkin pie filling! Most pumpkin you see on the store shelves is
puree, but it doesn’t hurt to check.
Can I make this recipe with homemade pumpkin puree?
Sure. I’m just not that ambitious. If your homemade puree is on the watery
side, I’d use canned. In case you missed it, I shared my
favorite canned pumpkin brands here.
The pumpkin cream cheese filling comes together quickly! Just be sure that the
cream cheese and egg yolk are at room temperature.
Once the puff pastry sheets are thawed and cut into squares, you’ll brush a
little egg wash along the edges.
Dollop the pumpkin cream cheese in the center. A
#24 cookie scoop
portions just about the perfect amount for 8 pastries.
Fold up the edges, brush all exposed pastry with more egg wash, and bake!!!
Pumpkin Cream Cheese Danish
YIELD: 8
INACTIVE PREP TIME: 40 minutes
PREP TIME: 15 minutes
BAKE TIME: 18 minutes
1 (17.3-ounce) package puff pastry sheets
8 ounces cream cheese
1/3 cup pumpkin puree
4 tablespoons packed light brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
egg yolk
1 teaspoon vanilla extract
1 egg
1 tablespoon water
pinch kosher or sea salt
Remove puff pastry sheets from the freezer and packaging. Place on counter to
thaw for 40 minutes.
Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie
sheets with parchment. Set oven rack to the middle and upper third of the
oven. Preheat oven to 400.
In the last 5 minutes of the pastry thawing time, make the cream cheese
mixture. Beat the cream cheese until fluffy and no lumps remain. Add pumpkin,
brown sugar, spices, egg yolk, and vanilla, mixing on medium-low speed until
combined. Scrape bottom and sides of the bowl. Increase speed to medium-high
and beat until completely smooth.
Unfold puff pastry sheets and roll lightly to smooth the fold lines. (If the
pastry is still partially frozen, unfold and let sit a few minutes more.) Cut
each pastry sheet into four squares using a pizza or pastry cutter. Place 4
squares on each baking sheet.
Whisk the egg, water, and salt together. Brush egg wash onto the border of
each square. Fold in the corners of the squares. Dollop 2 tablespoons of the
cream cheese mixture in the middle of each pastry. Brush any exposed pastry
dough with the egg wash.
Bake for 18 minutes, rotating the sheets at around 10 minutes.
Place cookie sheets onto wire rack.s Let cool at least 10 minutes before
serving. The centers will deflate slightly as they cool. Serve warm or at room
temperature. Wrap any leftover danishes in plastic wrap and store at room
temperature.
Hello,
pumpkin. I love you.
