Pumpkin Cream Cheese Danish with Puff Pastry
A delightful pastry featuring a creamy cream cheese layer and a spiced pumpkin filling, all encased in flaky puff pastry, perfect for a festive treat.
Equipment
- Medium bowls
- Whisk
- Baking sheet
- Parchment paper
- Knife
- Small bowl
- Pastry brush
- Wire rack
Ingredients
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
Pumpkin Filling
- 1 cup pumpkin purée not pie filling
- 1/4 cup brown sugar packed
- 1 teaspoon pumpkin pie spice or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Danish Assembly
- 1 sheet puff pastry thawed, all-butter recommended
- 1 large egg for egg wash
- 1 tablespoon milk or water for egg wash
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
Cream Cheese Filling
- Beat softened cream cheese until smooth, then mix in granulated sugar, vanilla extract, and egg yolk until combined; set aside.
Pumpkin Filling
- Whisk pumpkin purée, brown sugar, pumpkin pie spice, and cornstarch in a separate bowl, then stir in vanilla extract; set aside.
Assembly and Baking
- Preheat oven to 400°F (200°C), line a baking sheet with parchment paper, and unroll thawed puff pastry onto it.
- Lightly score a 1/2-inch border around the puff pastry edges without cutting all the way through.
- Spread the cream cheese filling evenly within the scored border, then layer the pumpkin filling over it.
- Whisk a large egg with 1 tablespoon of milk or water to create an egg wash.
- Brush the exposed puff pastry border with the prepared egg wash.
- Bake for 18-25 minutes at 400°F (200°C) until the pastry is golden and puffed, and fillings are set.
Finishing
- Remove from oven, cool on the baking sheet for 15-20 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, 1-2 tablespoons milk or cream, and vanilla extract until smooth.
- Once fully cooled, drizzle the prepared glaze over the danish.
- Slice and serve the danish at room temperature or slightly warm.
Notes
Ensure your puff pastry is completely thawed for best results. When scoring the border, be careful not to cut all the way through the pastry. Allow the danish to cool completely before applying the optional glaze to prevent it from melting.