Pumpkin Cheese Danish

 

There are few things I love more than a good pastry. If I had to rank them I’d say Morning Buns, Croissants and Cheese Danish are my ultimate favorites. Since we are right in the middle of Fall and pumpkin flavored anything makes me happy, I baked up some Pumpkin Cheese Danish! Using store bought puff pastry keeps this recipe simple! Which we all love. You could also assemble them all and freeze them to bake at a later time. And to all my Pumpkin Haters … You can make these! Just omit the pumpkin and pumpkin pie spice from the recipe and you’ve got yourself a Classic Cheese Danish!

I’m thinking these would be good to whip up for family and friends during Thanksgiving week or to enjoy as weekend splurge. They are nearly too easy not to try!

Pumpkin Cheese Danish

 
 

Ingredients

Pumpkin Filling

1 package puff pastry sheets

6 oz softened cream cheese

1/2 cup pumpkin puree

1/2 cup white sugar

2 tbs flour

1/2 tsp pumpkin pie spice OR cinnamon

1 tsp vanilla extract OR vanilla bean paste

Egg Wash

1 egg + 1 tbs water

Vanilla Glaze

1/2 cup powdered sugar

3 tbs whipping cream

1/2 tsp vanilla extract OR vanilla bean paste

Makes About !2 Pastries

 
 

Directions

Step 1: Start by whipping together the cream cheese, pumpkin, sugar, pumpkin pie spice, vanilla and flour until combined. Then set aside in the refrigerator.

Step 2: Cut the defrosted puff pastry sheets into squares or rectangles. WIth each puff pastry sheet you should end up with 6 squares, so 12 in total after you cut both sheets. Do your best, they don’t have to be perfect.

Step 3: Whisk together the egg and water and brush each puff pastry square around the edges.

Step 4: Fold in the edges of the puff pastry and then brush again with the egg wash.

Step 5: Place each egg washed pastry on to a baking sheet lined with parchment paper.

Step 6: Scoop the chilled filling with a one tablespoon measure into the center of each pastry. Be sure to only use one tablespoon in each pastry. Any more than that will ooze out the sides.

Step 7: Bake at 375 degrees for 20 minutes.

Step 8: While the pastries bake, whisk together the vanilla glaze. Whisk the powdered sugar, whipping cream and vanilla until a glaze forms. If it ends up being too thick add a touch more whipping cream. If it ends up being too watery add a bit more powdered sugar.

Step 9: Once the pumpkin cheese danish are baked and cooled, drizzle with the vanilla glaze and enjoy!

 
• Recipes •Jacqui Saldanarecipes, pumpkin, pumpkin cheese danish, puff pastry, pastry, breakfast, Holiday1 Comment