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–+ servings

Pumpkin Cream Cheese Danishes

A delightful blend of autumn flavors and flaky pastry with a sweet pumpkin filling topped with creamy cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 danishes
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 3/4 cup pumpkin puree Not pumpkin pie filling but pure pumpkin for authentic flavor.
  • 1/4 cup brown sugar Adds sweetness and moisture to the filling.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1 teaspoon cinnamon A must-have spice that brings warmth to the recipe.
  • 1/2 teaspoon ginger Adds a hint of zestiness to balance the sweetness.
  • 1/4 teaspoon nutmeg Complements the other spices beautifully.
  • 1/8 teaspoon cloves For an aromatic touch that enhances fall flavors.
  • 1 large egg Binds everything together in the filling mixture.
  • 8 ounces cream cheese Softened cream cheese provides a rich texture.
  • 1/4 cup sugar Sweetens the cream cheese filling perfectly.
  • 1 teaspoon vanilla extract To add depth to the cream cheese mixture.
  • 2 sheets puff pastry The flaky base that holds all these delicious fillings together.
  • 1 large egg For brushing on pastry edges to achieve a golden finish.
  • 1 tablespoon water Mixed with egg for brushing purposes.
  • 3/4 cup confectioner's sugar Essential for creating a sweet glaze on top.
  • 3-4 teaspoons milk Used to adjust the glaze's consistency as needed.

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. In a small bowl, whisk together pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and egg until smooth and well combined.
  3. In another bowl, beat together softened cream cheese, sugar, and vanilla extract using an electric hand mixer or stand mixer until creamy and smooth.
  4. On a lightly floured surface, roll out the thawed puff pastry into an approximate 12" x 9" rectangle; it doesn't have to be precise but should be even enough for cutting.
  5. Divide the pastry into four strips lengthwise then cut each strip into three equal rectangles—making twelve in total—before lightly scoring a border around each piece without piercing through.
  6. Fill each scored rectangle with cream cheese filling followed by a layer of pumpkin mixture on top before brushing edges with egg wash; bake until golden brown (15-20 minutes), rotating halfway through baking time for even cooking.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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