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.