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- 1 sheet of puff pastry (thawed) - 8 oz cream cheese (softened) - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 egg (for egg wash) - 1 tablespoon milk (for egg wash) - Optional: powdered sugar (for glaze)

Pumpkin Cream Cheese Danish

Welcome the flavors of fall with the Autumn Bliss Pumpkin Cream Cheese Danish! This delightful recipe blends flaky pastry with a rich, spiced pumpkin and cream cheese filling, perfect for cozy afternoons or holiday gatherings. With simple ingredients and easy steps, you can create beautiful pinwheel-shaped danishes that are not only delicious but also visually stunning. Indulge in this autumn treat and bring warmth and joy to your table this season!
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Ingredients
  

For the Dough:

1 sheet of puff pastry, thawed

1 egg, beaten (for egg wash)

1 tablespoon flour (for rolling)

For the Pumpkin Cream Cheese Filling:

8 oz (225 g) cream cheese, softened to room temperature

1/2 cup (120 g) pumpkin puree (canned or fresh)

1/4 cup (50 g) granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

For the Glaze:

1 cup (120 g) powdered sugar

2 tablespoons milk (or more for desired consistency)

1/2 teaspoon pure vanilla extract

Pinch of ground cinnamon (optional)

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Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    Prepare the Puff Pastry: On a lightly floured surface, unroll the puff pastry. Use a rolling pin to gently roll it out to a rectangle, ensuring it is about 1/8 inch thick. Cut the pastry into equal squares, roughly 4x4 inches each.

      Make the Cream Cheese Filling: In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Using a hand mixer or a whisk, blend the mixture until it is smooth and creamy, ensuring all ingredients are well incorporated.

        Assemble the Danish: Spoon about 1-2 tablespoons of the pumpkin cream cheese filling into the center of each puff pastry square. Fold the corners of the pastry towards the center to form a pinwheel shape, pinching the corners together securely to seal the filling inside. Brush the tops of the danishes with the beaten egg to achieve a golden and glossy finish while baking.

          Bake: Carefully transfer the assembled danishes to the prepared baking sheet, making sure they're spaced apart. Bake in your preheated oven for 20-25 minutes, or until the pastry is puffed and beautifully golden brown.

            Prepare the Glaze: While the danishes are baking, whisk together the powdered sugar, milk, vanilla extract, and a pinch of cinnamon in a small bowl. Mix until smooth. Adjust the glaze's consistency as needed; if too thick, add a little more milk; if too thin, add a bit more powdered sugar.

              Glaze the Danishes: After removing the danishes from the oven, allow them to cool slightly on a wire rack. Once cooled, drizzle the glaze generously over the top of each danish for a sweet finishing touch.

                Serve: Enjoy your delightful pumpkin cream cheese danishes warm or at room temperature. They pair wonderfully with your morning coffee or make for a lovely afternoon snack!

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                    Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 servings