Pumpkin Cream Cheese Danish Recipe
Pumpkin Cream Cheese Danishes are desserts, breakfasts, brunch items.. you name it, these little bakery treats are where it's at. We're ready for Thanksgiving now.
Ingredients
- 1 sheet Puff Pastry thawed
- Egg Wash
- 1 cup Pumpkin
- 1/4 cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Pure Vanilla Extract
- 8 ounces Cream Cheese softened
- 4 tablespoons Granulated Sugar
- 1 cup Powdered Sugar
- 1/2 tablespoon Milk
- 1/2 cup Chopped Pecans
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- Roll out pastry into a large rectangle. Cut the pastry into 8 squares. Lay on baking sheet. Fold the corners toward the center. And press down. Brush with egg wash. Set aside.
- In a mixing bowl add cream cheese and sugar. Beat on medium high until creamy. Set aside.
- In a small bowl add pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla. Mix together.
- Place one tablespoon of cream cheese to the center of each pastry. Top with 1 tablespoon pumpkin mixture. Repeat till each pastry is filled.
- Brush the remaining uncovered pastry with egg wash.
- Bake for 15-18 minutes or until golden brown.
- Allow to cool for 5 minutes.
- Top with powdered sugar glaze and chopped pecans. (optional)