Pumpkin Cream Cheese Danish #PumpkinWeek

Pumpkin Cream Cheese Danish is a delicious, flaky puff pastry stuffed with lightly sweetened pumpkin cream cheese filling and makes a great breakfast or dessert!

Today for #PumpkinWeek I am sharing my latest breakfast time treat and just in case you missed Monday’s post you can go check out that awesome pumpkin recipe too! But let’s get back to the reason you’re reading… Danish.

These Pumpkin Cream Cheese Danish are definitely something you’re going to want to share or just might end up eating the all – like I did! When it comes to traveling and staying places that serve breakfast the next morning I tend to expect their will be Danish. Of course this isn’t always the case and of course then I end up disappointed and craving Danish.

If you love pumpkin and Cream Cheese Danish then you aren’t going to want to miss these, they are sure to make any morning a little bit better. Enjoy and happy baking!

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Pumpkin Cream Cheese Danish

Prep 10 mins

Cook 15 mins

Inactive 4 mins

Total 29 mins

Author Emily Dicks

Yield 4 pastries

Pumpkin Cream Cheese Danish is a delicious, flaky puff pastry stuffed with lightly sweetened pumpkin cream cheese filling and makes a great breakfast or dessert!

Ingredients

• 1 sheet of puff pastry
• 1/4 c pumpkin puree
• 1/4 c powdered sugar
• 1 Tbs brown sugar
• 4 oz cream cheese, softened
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1 egg
• 1 Tbs water
• cinnamon sugar for garnish, optional

Instructions

1. Preheat your oven to 375º F and line a baking pan with parchment or a baking mat.
2. In a mixing bowl stir together the pumpkin puree, powdered sugar and brown sugar.
3. Beat in the cream cheese, vanilla and cinnamon until the mixture is smooth, place in the refrigerator for 10 minutes.
4. Gently roll your sheet of puff pastry dough into a square and cut into 4 equal parts.
5. In a small bowl beat together the egg and water to form an egg wash.
6. Lightly brush the egg wash on the perimeter of the square of dough.
7. Spread about 3 Tbs of the pumpkin mixture in the center of the dough and fold two sides together at the center of the pastry, sealing with a dab of egg wash.
8. Sprinkle with cinnamon sugar and bake for 15-17 minutes until golden.
9. Let cool for 5 minutes and serve warm.
10. Store an left over danish in an air tight container in the fridge for up to 3 days.

Courses Breakfast

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Pumpkin Farrotto from Culinary Adventures with Camilla.
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen.
Pumpkin Quesadilla from Making Miracles.

Sweet Pumpkin Recipes:

Pumpkin Chip Cookies from Palatable Pastime.
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes.
Pumpkin Cream Cheese Danish from It Bakes Me Happy.
Pumpkin Cream Puffs from The Redhead Baker.
Pumpkin Creme Brulee from Kudos Kitchen by Renee.
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm.
Pumpkin Struesel Bar from Cookaholic Wife.
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte.

Related posts:

Pumpkin Cinnamon Rolls Apple Cinnamon Danish Braid Pumpkin Whoopie Pies Blackberry Cheese Danish