Description
This Pumpkin Cream Cheese Danish is a cozy, flaky fall pastry combining buttery puff pastry with a creamy, perfectly spiced pumpkin and cream cheese filling. Ideal for breakfast, brunch, or dessert, it’s easy to prepare using store-bought puff pastry and offers a delightful blend of textures and flavors that celebrate autumn.
Ingredients
Scale
Pastry
- 2 sheets puff pastry (store-bought, thawed as per package instructions)
- 1 egg (beaten, for egg wash)
Filling
- 8 oz cream cheese (softened)
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Optional Topping
- Powdered sugar glaze (made from powdered sugar and a splash of milk, for drizzling)
- Chopped nuts (pecans or walnuts, for sprinkling)
Instructions
- Prepare the filling: In a mixing bowl, combine softened cream cheese, pumpkin puree, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and cloves. Mix until smooth and creamy, ensuring spices are evenly distributed for balanced flavor.
- Thaw and prepare puff pastry: Allow puff pastry sheets to thaw at room temperature per package directions. Once pliable, gently unfold and cut each sheet into equal squares approximately 4 to 5 inches wide for individual Danish pastries.
- Assemble the Danish: Place a generous spoonful of the pumpkin cream cheese filling in the center of each puff pastry square. Fold the corners toward the center or shape as desired, pinching the edges to seal in the filling while allowing some to peek through the top for a rustic look.
- Apply egg wash and bake: Brush the edges and exposed pastry with beaten egg for a golden, glossy finish. Transfer assembled danishes to a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until puffed and golden brown.
- Add finishing touches: Allow the danishes to cool slightly. Optionally, drizzle with a simple powdered sugar glaze made from powdered sugar and milk for added sweetness and presentation. Sprinkle chopped nuts if desired.
Notes
- Use cold puff pastry and keep chilled until baking to maintain flaky texture.
- Don’t overfill pastries to prevent leaking or sogginess during baking.
- Adjust spice amounts to taste; start with recommended amounts to avoid overpowering flavors.
- Let danishes cool slightly before serving to help filling set and avoid burns.
- Use parchment paper on baking sheet for easy cleanup and to prevent sticking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze unbaked assembled danishes wrapped tightly for up to 1 month; bake from frozen adding extra minutes to baking time.
- Reheat in a 350°F (175°C) oven for 5-7 minutes to crisp pastry; avoid microwaving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: pumpkin danish, cream cheese danish, fall pastry, pumpkin cream cheese, easy autumn dessert, puff pastry recipe
