Introduction
Autumn brings cozy feelings. The smell of pumpkin and spice makes a home feel warm. This recipe for Pumpkin Cream Cheese Danish with Puff Pastry brings that seasonal joy. It is an easy and impressive treat.
Why Make This Recipe
This danish looks fancy but is simple to make. Store-bought puff pastry makes it easy. The filling is creamy pumpkin and spice. It goes well with the flaky, buttery pastry. You can eat it for breakfast, brunch, or an afternoon snack. Everyone loves it. It uses fall flavors like pumpkin.
How to Make Pumpkin Cream Cheese Danish with Puff Pastry
You will make the puff pastry ready. Then, you will mix the cream cheese filling. After that, you will put them together and bake.
Ingredients of : Pumpkin Cream Cheese Danish with Puff Pastry
- #### Puff Pastry
- 1 sheet (13.2 ounces / 375 grams) frozen puff pastry, thawed
- #### Pumpkin Cream Cheese Filling
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (120 grams) pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves (optional)
- 1 tablespoon all-purpose flour (to help thicken the filling)
- #### Egg Wash
- 1 large egg
- 1 tablespoon milk or water
- #### Optional Topping
- Powdered sugar, for dusting
Directions of : Pumpkin Cream Cheese Danish with Puff Pastry
- #### Prepare the Puff Pastry
- Thaw the Puff Pastry: Follow directions on the package to thaw your puff pastry. This usually means putting it in the fridge overnight or at room temperature for 30-40 minutes.
- Unroll and Cut: Gently unroll the thawed puff pastry onto a lightly floured surface or parchment paper. Cut the sheet into 4, 6, or 8 even squares or rectangles. This depends on how big you want your danish.
- Score the Edges: For each square or rectangle, lightly score a border about 1/2 inch from the edge. Use a small knife. Do not cut all the way through the pastry. This will make a raised edge when it bakes.
- #### Prepare the Pumpkin Cream Cheese Filling
- Combine Wet Ingredients: In a medium bowl, beat the softened cream cheese, pumpkin puree, granulated sugar, and vanilla extract until smooth.
- Add Spices and Flour: Stir in the cinnamon, nutmeg, and optional cloves. Then, gently mix in the all-purpose flour until just combined.
- #### Assemble the Danish
- Spoon the Filling: Put about 2-3 tablespoons of the pumpkin cream cheese filling into the center of each scored puff pastry square. Keep the filling inside the scored border.
- Egg Wash: In a small bowl, whisk the egg and milk or water. Brush this egg wash on the exposed puff pastry edges (the scored border). This helps them turn golden brown.
- Arrange on Baking Sheet: Carefully move the assembled danishes to a baking sheet with parchment paper.
- #### Bake to Golden Perfection
- Preheat Oven: Heat your oven to 400°F (200°C).
- Bake: Bake for 18-22 minutes. The puff pastry should be puffed and golden brown. The filling should be set.
- Cool: Take them out of the oven. Let them cool on the baking sheet for a few minutes. Then, move them to a wire rack to cool completely.
How to Serve Pumpkin Cream Cheese Danish with Puff Pastry
Serve these danishes warm or at room temperature. They are great with coffee, tea, or hot cocoa. For a nice finish, dust cooled danishes with powdered sugar.
How to Store Pumpkin Cream Cheese Danish with Puff Pastry
You can store baked danishes at room temperature. Put them in an airtight container for up to 2 days. They taste best the day you make them.
Tips to Make Pumpkin Cream Cheese Danish with Puff Pastry
- Do not Overfill: Do not put too much filling in your danishes. The filling might spill out during baking.
- Keep Pastry Cold: Work fast with puff pastry to keep it cold and flaky. If it gets too warm, put it back in the fridge for a few minutes.
- Even Baking: Use parchment paper. This stops sticking and helps them bake evenly.
Variation
- Spiced Glaze: Make a simple glaze. Mix powdered sugar, milk, and a tiny bit of cinnamon or nutmeg. Drizzle this over the danishes instead of powdered sugar.
- Nutty Crumble: Before baking, sprinkle chopped pecans or walnuts, brown sugar, and a little butter over the filling. This adds crunch and flavor.
- Mini Danishes: Cut the puff pastry into smaller squares. These are good for parties or snacks.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the cooled danishes. This makes them extra special.
FAQs
#### Q1: Can I make this Pumpkin Cream Cheese Danish ahead of time?
A: Yes, you can make the pumpkin cream cheese filling a day before. Keep it in the fridge. Assemble and bake the danishes just before you want to serve them. This makes them taste best.
#### Q2: What’s the difference between pumpkin puree and pumpkin pie filling for this Pumpkin Cream Cheese Danish recipe?
A: Pumpkin puree is just cooked and mashed pumpkin. It has no added spices or sugar. Pumpkin pie filling already has spices and sugar. Use pure pumpkin puree for this recipe. You want to control the flavors.
#### Q3: My puff pastry is not puffing up – what happened?
A: Puff pastry usually does not puff up if it got too warm before baking. Also, if you handled it too much, or if the oven was not hot enough. Make sure your pastry is cold when you put it in a hot oven.
Classic Pumpkin Cream Cheese Danish with Puff Pastry
Equipment
- small knife
- medium bowl
- small bowl
- baking sheet
- parchment paper
- wire rack
Ingredients
Puff Pastry
- 1 sheet frozen puff pastry (13.2 ounces / 375 grams), thawed
Pumpkin Cream Cheese Filling
- 8 ounces cream cheese (226 grams), softened
- 1/2 cup pumpkin puree (120 grams) (not pumpkin pie filling)
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch ground cloves (optional)
- 1 tablespoon all-purpose flour (to help thicken the filling)
Egg Wash
- 1 large egg
- 1 tablespoon milk or water
Optional Topping
- Powdered sugar for dusting
Instructions
Prepare the Puff Pastry
- Thaw the puff pastry according to package directions, either in the fridge overnight or at room temperature for 30-40 minutes.
- Unroll the thawed pastry onto a lightly floured surface or parchment paper, then cut it into 4, 6, or 8 even squares or rectangles based on desired danish size.
- Lightly score a 1/2-inch border on each pastry square with a small knife, being careful not to cut all the way through, to create a raised edge during baking.
Prepare the Pumpkin Cream Cheese Filling
- In a medium bowl, beat softened cream cheese, pumpkin puree, granulated sugar, and vanilla extract until smooth.
- Stir in cinnamon, nutmeg, and optional cloves, then gently mix in all-purpose flour until just combined.
Assemble the Danish
- Place 2-3 tablespoons of pumpkin cream cheese filling into the center of each scored puff pastry square, ensuring it stays within the border.
- Whisk one egg with milk or water in a small bowl, then brush this egg wash onto the exposed scored edges of the puff pastry for a golden-brown finish.
- Carefully transfer the assembled danishes to a baking sheet lined with parchment paper.
Bake to Golden Perfection
- Preheat your oven to 400°F (200°C).
- Bake for 18-22 minutes until the puff pastry is puffed and golden brown and the filling is set.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.