Why Make This Recipe
Life is busy. But that does not mean you cannot enjoy homemade treats. This Pumpkin Cream Cheese Danish with Puff Pastry will be your new favorite fall go-to. It looks fancy but is simple to make with ready-made puff pastry. It has a great taste of sweet pumpkin, tangy cream cheese, and flaky pastry. It is great for any meal like breakfast, brunch, dessert, or an afternoon snack. This food is pure comfort.
How to Make Pumpkin Cream Cheese Danish with Puff Pastry
This recipe uses simple ingredients to create a delicious dish. You will thaw puff pastry, mix a creamy pumpkin filling, put it together, bake it, and then let it cool. It is easy to follow steps that lead to a wonderful treat.
Ingredients of Pumpkin Cream Cheese Danish with Puff Pastry
For the Flaky Pastry Base:
- 1 sheet (about 9-10 oz) ready-made puff pastry, thawed
For the Creamy Pumpkin Filling:
- 4 oz cream cheese, soft
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- A small amount of salt
For the Egg Wash and Garnish:
- 1 large egg, beaten
- Optional: coarse sugar or a sprinkle of cinnamon for dusting
Directions of Pumpkin Cream Cheese Danish with Puff Pastry
Step 1: Prepare the Puff Pastry
- Heat your oven to 400°F (200°C).
- Put parchment paper on a baking sheet.
- Gently unroll the thawed puff pastry sheet onto the baking sheet.
- Use a sharp knife or pizza cutter. Lightly draw a line about 1/2 to 3/4 inch from the edges of the pastry. Do not cut through it. This makes the raised edge of your danish.
- Poke the middle part (inside the drawn line) many times with a fork. This stops it from puffing up too much.
Step 2: Make the Cream Cheese Pumpkin Filling
- In a medium bowl, mix the soft cream cheese, pumpkin puree, sugar, pumpkin pie spice, vanilla extract, and salt.
- Use an electric mixer or a whisk. Beat until the mix is smooth and well combined. Make sure there are no lumps of cream cheese.
Step 3: Assemble the Danish
- Spread the pumpkin cream cheese filling evenly over the poked center of the puff pastry. Stay inside the drawn line.
Step 4: Egg Wash and Bake
- Brush the exposed puff pastry edges (the drawn border) with the beaten egg.
- If you want, sprinkle the egg-brushed edges with coarse sugar or a little cinnamon for extra shine and taste.
- Bake for 18-22 minutes. Or bake until the pastry is golden brown and puffed around the edges, and the filling is firm. Watch it to stop it from getting too dark.
Step 5: Cool and Enjoy
- Take the danish from the oven. Let it cool on the baking sheet for a few minutes. Then move it to a wire rack to cool fully.
- Cut and serve warm or at room temperature.
How to Serve Pumpkin Cream Cheese Danish with Puff Pastry
This Pumpkin Cream Cheese Danish with Puff Pastry is great alone. But here are some ideas:
Serving Ideas:
- Morning Treat: Have it with hot coffee or a spicy chai tea for a lovely breakfast.
- Brunch Item: Serve it as part of a fall brunch meal with fresh fruit and savory dishes.
- Dessert: A scoop of vanilla ice cream or whipped cream makes it a great dessert.
- Afternoon Snack: Enjoy it with a glass of apple juice for a cozy afternoon pick-me-up.
How to Store Pumpkin Cream Cheese Danish with Puff Pastry
Once fully cool, store any leftover Pumpkin Cream Cheese Danish with Puff Pastry in an airtight container in the refrigerator for up to 3-4 days. You can eat it cold or warm it gently in a low oven or microwave.
Tips to Make Pumpkin Cream Cheese Danish with Puff Pastry
Here are some extra tips:
- Thawing Puff Pastry: Make sure your puff pastry is properly thawed but still cold. If it is too warm, it will be hard to handle. If it is too cold, it will break when unrolled.
- Do Not Overfill: Do not put too much filling, as it can spill out during baking.
- Adjust Spices: Change the amount of pumpkin pie spice to your liking. A little nutmeg or ground ginger can also be nice.
- Cooling Time: It is tempting to cut it right away, but letting the danish cool helps the filling set fully.
- Cold Ingredients are Key: For the best puff pastry, keep the pastry and your filling ingredients as cold as possible (except the soft cream cheese). This helps with flakiness.
- Do Not Rush Thawing: Thaw your puff pastry in the refrigerator overnight or at room temperature for about 30-40 minutes. Rushing it in the microwave can make it sticky.
- Watch Your Oven: Every oven is different. Watch the danish during the last few minutes of baking to prevent burning.
- Clean Cuts: Use a very sharp knife for scoring and slicing for neat, beautiful results.
Variation
Delightful Variations:
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the filling before baking.
- Maple Drizzle: Mix a tablespoon of maple syrup with a teaspoon of powdered sugar for a simple glaze to drizzle over the cooled danish.
- Chocolate Swirl: Melt a tablespoon of chocolate chips and drizzle over the cream cheese filling before baking for a chocolate-pumpkin taste.
- Apple Butter Boost: Swirl a tablespoon of apple butter into the pumpkin cream cheese filling for an extra layer of fall taste.
FAQs
Can I make the pumpkin cream cheese filling ahead of time?
Yes, you can make the pumpkin cream cheese filling up to 2 days before. Store it in a closed container in the refrigerator. This makes putting together your Pumpkin Cream Cheese Danish with Puff Pastry even faster on baking day.
Can I use homemade puff pastry for this recipe?
You can use homemade puff pastry if you wish! Just make sure it is cold before use. The baking time might be a bit different, so watch it.
What kind of pumpkin puree should I use?
Always use 100% pure pumpkin puree. Do not use pumpkin pie filling. Pumpkin pie filling often has added spices and sugar. This would change the taste of your Pumpkin Cream Cheese Danish with Puff Pastry.
Classic Pumpkin Cream Cheese Danish with Puff Pastry
Indulge in a delightful Classic Pumpkin Cream Cheese Danish featuring flaky puff pastry and a rich, spiced pumpkin cream cheese filling. This easy-to-make dessert is perfect for breakfast or a sweet treat.
Equipment
- Baking sheet
- Parchment paper
- Sharp knife or pizza cutter
- Fork
- Medium bowl
- Electric mixer or whisk
- Wire rack
Ingredients
Main Ingredients
- 1 sheet ready-made puff pastry (about 9-10 oz), thawed
- 4 oz cream cheese softened
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- A pinch salt
- 1 large egg beaten
- Optional coarse sugar or cinnamon for dusting
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Gently unroll the thawed puff pastry, then score a border about 1/2 to 3/4 inch from the edges without cutting through, and prick the center many times with a fork.
- In a medium bowl, combine softened cream cheese, pumpkin puree, sugar, pumpkin pie spice, vanilla extract, and salt. Beat the mixture with an electric mixer or whisk until it is smooth and well combined with no lumps.
- Evenly spread the pumpkin cream cheese filling over the pricked center of the puff pastry, making sure to stay within the scored border.
- Brush the exposed puff pastry edges with the beaten egg, and if desired, sprinkle with coarse sugar or cinnamon. Bake for 18-22 minutes, or until the pastry is golden brown and puffed and the filling is set.
- Remove the danish from the oven and let it cool on the baking sheet for a few minutes. Carefully transfer it to a wire rack to cool completely before cutting and serving warm or at room temperature.
Notes
Ensure your cream cheese is softened to achieve a smooth filling. Do not overbake; keep an eye on the danish to prevent excessive browning. For best results, allow the danish to cool completely before slicing.