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Pumpkin Cream Cheese Danish

A delicious pastry filled with creamy, spiced pumpkin filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Pastry and Filling Ingredients
  • 1 sheet puff pastry (thawed)
  • 4 oz cream cheese (softened)
  • 1/2 cup pumpkin puree
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 egg beaten (for egg wash)
  • additional powdered sugar (for dusting) Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface, roll out your thawed puff pastry to smooth it out slightly. Then, cut it into squares (about 4x4 inches).
  3. In a medium bowl, mix together the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and cinnamon until smooth and evenly combined.
  4. Place a generous tablespoon of the pumpkin cream cheese mixture into the center of each pastry square.
  5. Take two opposite corners of the pastry square and fold them over the filling. Pinch to seal the edges, ensuring the filling stays inside.
  6. Brush the tops of the sealed pastries with the beaten egg to give them a lovely golden color when baked.
  7. Place the pastries on a parchment-lined baking sheet and bake for about 20-25 minutes or until they are puffed and golden brown.
  8. Allow the pastries to cool slightly, then dust with additional powdered sugar if desired.
  9. Enjoy your Pumpkin Cream Cheese Danish warm, fresh from the oven!

Notes

For substitutions, Greek yogurt or mascarpone can be used instead of cream cheese. Ensure your puff pastry is fully thawed for the best texture. Avoid overfilling to ensure proper sealing of the pastries. Store in an airtight container in the refrigerator for up to 3-4 days or freeze before baking for up to 2 months.