Pumpkin Cream Cheese Danish

$For this tasty treat, you will need: - 1 package (8 oz) cream cheese, softened - 1/2 cup canned pumpkin puree - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 package (1 lb) pre-made puff pastry, thawed These main ingredients bring a rich flavor. The cream cheese and pumpkin blend well. The powdered sugar adds sweetness. Vanilla and pumpkin pie spice give it a warm touch. To get that golden crust, gather these: - 1 egg - 1 tablespoon milk Whisk them together to create a shiny egg wash. This step makes your danishes look professional and appetizing. You can dress up your danishes with: - Extra powdered sugar for dusting This adds a sweet finish that looks nice. You can also serve them warm. They pair well with coffee or tea. Enjoy making these danishes that are simple and full of flavor! Start by gathering all your ingredients. You need cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Make sure the cream cheese is soft. This makes mixing easy. For the puff pastry, keep it thawed but chilled. Dust your work surface with flour. This helps prevent sticking. First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, mix cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin spice until smooth. Roll out the puff pastry until it’s about 1/8 inch thick. Cut the pastry into 4-inch squares. Place 1 to 2 tablespoons of the pumpkin mixture in the center of each square. Fold the corners of the pastry over the filling, pinching to seal. Whisk together the egg and milk for the egg wash. Brush the tops of the danishes with this mix. Bake them for 15-20 minutes until they puff up and turn golden brown. After baking, take the danishes out and let them cool on a wire rack for about 10 minutes. Once cool, sprinkle with extra powdered sugar if you like. This adds a nice touch of sweetness. Enjoy your tasty Pumpkin Cream Cheese Danish! To stop your danishes from leaking, seal them well. When you fold the corners, pinch tightly. Use a fork to press the edges down. This adds a nice design too! Make sure not to overfill the pastry. Just 1 to 2 tablespoons of the pumpkin cream cheese mixture works best. When rolling puff pastry, keep a light hand. Dust your surface with flour to stop sticking. Roll it out to about 1/8 inch thick. This thickness helps it puff up nicely. Cut even squares, around 4 inches by 4 inches. Use a sharp knife for clean edges. For a golden finish, mix one egg with one tablespoon of milk. Whisk them together until smooth. Use a pastry brush to apply it on top of each danish. This gives them a shiny look. Apply it gently so you don’t disturb the pastry. Use the egg wash right before baking for the best color. {{image_2}} You can make your Pumpkin Cream Cheese Danish even better with fun flavors. Try adding chocolate chips to the cream cheese mixture. The sweet chocolate pairs well with pumpkin. If you like nuts, add chopped pecans or walnuts too. They give a nice crunch and extra flavor. Just mix them in with the cream cheese filling. While puff pastry works great, you can use other doughs too. Croissant dough gives a flaky and buttery taste. It adds a different texture to the danish. You could even try pie crust for a thicker base. Roll out the dough, cut it, and fill it just like with puff pastry. These danishes taste amazing with a hot drink. Pair them with coffee for a nice breakfast. The rich coffee complements the sweet danish. Or, enjoy them with tea for a cozy afternoon snack. Choose a spiced tea to match the pumpkin flavor. Dust with extra powdered sugar for a pretty finish. To keep your Pumpkin Cream Cheese Danish fresh, store any leftovers in an airtight container. Place them in the fridge. They will stay good for up to three days. Make sure they cool completely before sealing. This helps prevent sogginess. You can freeze your Pumpkin Cream Cheese Danish for later enjoyment. Wrap each Danish tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, simply thaw them overnight in the fridge. To reheat your danishes, preheat your oven to 350°F (175°C). Place the danishes on a baking sheet. Heat them for about 10-15 minutes. This will help restore their crispiness. You can also use a microwave, but this may make them soft. If you prefer that method, heat them for 15-20 seconds only. To make Pumpkin Cream Cheese Danish from scratch, follow these steps. First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Next, in a bowl, mix 1 package of softened cream cheese with 1/2 cup of canned pumpkin puree, 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Roll out 1 pound of thawed puff pastry until it’s about 1/8 inch thick. Cut the pastry into 4-inch squares. Place 1 to 2 tablespoons of the cream cheese mixture in the center of each square. Fold the corners toward the center and pinch to seal. Brush with an egg wash made from 1 egg and 1 tablespoon of milk. Bake for 15 to 20 minutes until golden brown. Yes, you can use a different type of cheese. If you want a tangy flavor, try goat cheese. For a creamier texture, mascarpone works well. Ricotta can also be a good option for a lighter filling. Just remember to adjust the sugar and spices to balance the flavors. Serve Pumpkin Cream Cheese Danish warm or at room temperature. They taste great with a dusting of powdered sugar on top. Pair them with coffee, tea, or apple cider for a cozy treat. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. To find Pumpkin Cream Cheese Danish near you, check local bakeries or coffee shops. Many grocery stores sell them in the bakery section, especially during fall. You can also look for them at farmers' markets or specialty food stores. If you want a quick option, some brands offer frozen versions you can bake at home. You now have a complete guide to making Pumpkin Cream Cheese Danish. From the key ingredients to step-by-step baking instructions, it’s all here. Use tips to avoid leaks and achieve that golden color. Experiment with flavors and pastry types for a fun twist. Proper storage will keep your danish fresh for later. I hope this inspires you to bake. Enjoy sharing your tasty treats with friends and family!$

Indulge in the fall flavors with this delightful Pumpkin Cream Cheese Danish recipe! Perfect for breakfast or an afternoon treat, these golden pastries filled with creamy pumpkin goodness are sure to impress. Follow our simple steps to create a mouthwatering dessert that’s both easy and delicious. Click to explore the full recipe and elevate your baking game this season! #PumpkinDanish #CreamCheeseDessert #FallBaking #PumpkinSpice

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Ingredients

1 package (8 oz) cream cheese, softened

1/2 cup canned pumpkin puree

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 package (1 lb) pre-made puff pastry, thawed

1 egg (for egg wash)

1 tablespoon milk (for egg wash)

Extra powdered sugar for dusting (optional)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and fully combined. Set aside.

Roll out the puff pastry on a lightly floured surface until it's about 1/8 inch thick. Cut the pastry into squares, approximately 4 inches by 4 inches.

Place about 1 to 2 tablespoons of the pumpkin cream cheese mixture in the center of each pastry square.

Fold the corners of the pastry squares towards the center over the filling, pinching them together to seal and create a gathered effect on top.

In a small bowl, whisk the egg with the milk to create an egg wash. Brush the tops of the danishes with the egg wash for a golden finish.

Bake in the preheated oven for 15-20 minutes or until the pastries are puffed and golden brown.

Once baked, allow them to cool on a wire rack for about 10 minutes before dusting with additional powdered sugar, if desired.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8