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- 1 cup canned pumpkin purée - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1 sheet puff pastry, thawed - 1 egg (for egg wash) - 1 tablespoon milk (for egg wash) - Extra cinnamon and sugar for dusting When I make Pumpkin Cream Cheese Danish, I always start with quality ingredients. Canned pumpkin purée gives it a rich flavor. The cream cheese adds a nice creaminess that pairs well with the sweet pumpkin. I use powdered sugar because it blends well and makes the filling smooth. The spices, like cinnamon and nutmeg, bring warmth to the dish. I find that combining these flavors makes the danish taste like fall. You only need one sheet of puff pastry. It adds a flaky texture that is hard to resist. For the egg wash, I mix one egg with milk. This creates a beautiful golden color on the crust. Lastly, a sprinkle of cinnamon and sugar makes the danish look inviting. Each ingredient plays a vital role in making this pastry a delight for all. Start by blending your cream cheese. In a medium bowl, add 8 ounces of softened cream cheese. Next, mix in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Then, add half a teaspoon of ground cinnamon. Use a hand mixer or a whisk to blend until the mixture is smooth and creamy. Set this aside for now. Now, grab another bowl for the pumpkin filling. Add 1 cup of canned pumpkin purée to the bowl. Then, sprinkle in the remaining teaspoon of ground cinnamon and 1/2 teaspoon of nutmeg. Mix these ingredients well until they are fully combined. This will give your filling a warm, spiced flavor. Next, take your puff pastry sheet and lay it on a floured surface. Roll it out gently to smooth it out. Cut the pastry into four equal squares. Use a sharp knife to score a small border about 1/2 inch inside each square. Be careful not to cut all the way through the pastry. Inside each square, spoon a tablespoon of the cream cheese mixture and spread it toward the center without crossing the scored border. On top of that, add an equal amount of the pumpkin mixture. To finish, whisk together 1 egg and 1 tablespoon of milk in a small bowl for an egg wash. Brush this mixture on the edges of the puff pastry frames. For a sweet touch, sprinkle a mix of cinnamon and sugar over each danish. Now, bake the danishes in a preheated oven at 400°F (200°C) for about 20-25 minutes. They'll turn golden brown and puff up beautifully. Let them cool slightly on a wire rack before serving. Enjoy your delicious creation! To get the best puff pastry, keep it cold. Cold pastry puffs up better in the oven. When you roll it out, use a light touch. Don't press too hard. This helps the layers stay separate. If your dough gets warm, chill it for a bit. Use parchment paper on your baking sheet. This stops the danishes from sticking. Preheat your oven to 400°F for even baking. Watch your pastries carefully as they bake. They should be golden brown and puffed up. If they are browning too fast, lower the heat slightly. Serve the danishes warm for the best taste. A sprinkle of powdered sugar and extra cinnamon makes them look pretty. You can also add pumpkin seeds or mint for color. Pair them with coffee or tea for a nice touch. Enjoy them fresh for the best flavor! {{image_2}} You can switch up the fillings in your Pumpkin Cream Cheese Danish. Try using sweet potato or even apple filling. Both options give a nice twist. If you want a fruity touch, mix in some berries or chopped apples with the cream cheese. The creaminess pairs well with the fruit flavors. If you need gluten-free danishes, use gluten-free puff pastry. Many brands now offer tasty options. For dairy-free, swap cream cheese for a plant-based cream cheese. You can also replace the egg wash with a mix of almond milk and maple syrup. These changes keep your danishes delicious and friendly to various diets. Add extra spices to elevate your danish flavor. Consider adding ginger or allspice to the pumpkin filling. These spices bring warmth and depth. For toppings, try drizzling caramel or maple syrup over the cooled danishes. A sprinkle of chopped nuts or coconut flakes can also add texture and crunch. These small changes make each bite exciting! To keep your leftover danishes fresh, place them in an airtight container. You can store them at room temperature for one day. If you want to keep them longer, put them in the fridge. They will stay good for up to three days. Be sure to let them cool completely before storing. When you're ready to enjoy the danishes again, preheat your oven to 350°F (175°C). Place the danishes on a baking sheet. Heat them for about 10-15 minutes. This will help them stay flaky and warm. If you are in a hurry, you can use the microwave. Heat each danish for about 20-30 seconds. They may not be as crisp, but they will still taste great! To freeze your danishes, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. You can freeze them for up to two months. To thaw, move them to the fridge overnight. Reheat them in the oven for the best results. Enjoy your pumpkin cream cheese danishes anytime! You can use mascarpone cheese or ricotta cheese. Both provide a creamy texture. Greek yogurt also works well, but it is tangier. For a dairy-free option, use cashew cream or vegan cream cheese. Each substitute changes the taste slightly, so pick one that fits your dish. Yes, you can prepare the filling a day ahead. Store it in the fridge in an airtight container. You can also shape the danishes and freeze them before baking. Just remember to wrap them well. Bake them straight from the freezer when you are ready. This method saves you time. Keep your puff pastry cold. If it warms up, it won’t puff well. Roll it out gently on a floured surface. Score the edges lightly to create a border, but do not cut through. Brush the edges with egg wash to give them a nice shine. Bake at a high temperature for best results. We covered how to make a tasty Pumpkin Cream Cheese Danish from canned pumpkin purée and cream cheese. You learned step-by-step how to mix the filling, assemble the pastry, and perfect your baking skills. Remember, feel free to try alternative fillings or spice it up! Store your leftovers well and reheat for the best taste. This delicious treat can be made ahead of time, so enjoy it fresh or frozen. Happy baking!

Pumpkin Cream Cheese Danish

Indulge in the deliciousness of Pumpkin Cream Cheese Danish with this easy recipe! Combining creamy pumpkin filling with sweet cream cheese wrapped in flaky puff pastry, these danishes are perfect for fall. With just a few simple ingredients and quick prep time, you'll impress your guests with this delightful treat. Don’t miss out—click to explore the full recipe and bring the flavors of autumn to your kitchen!
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Ingredients
  

1 cup canned pumpkin purée

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 sheet puff pastry, thawed

1 egg (for egg wash)

1 tablespoon milk (for egg wash)

Extra cinnamon and sugar for dusting

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a medium bowl, blend the softened cream cheese, powdered sugar, vanilla extract, and half of the cinnamon until smooth and creamy. Set aside.

      In another bowl, combine the pumpkin purée, remaining cinnamon, and nutmeg. Mix until well incorporated.

        On a floured surface, roll out the puff pastry sheet to smooth it out. Cut it into 4 equal squares.

          With a sharp knife, score a small border about 1/2 inch inside each square to create a frame, being careful not to cut all the way through.

            Inside each square, spoon a tablespoon of the cream cheese mixture and spread it towards the center without crossing the scored border.

              Top the cream cheese mixture with an equal amount of the pumpkin mixture.

                In a small bowl, whisk together the egg and milk to create an egg wash. Brush the edges of the puff pastry frames with the egg wash.

                  Sprinkle a little mix of sugar and cinnamon over the top of each danish.

                    Bake in the preheated oven for about 20-25 minutes, or until the pastries are golden brown and puffed.

                      Allow to cool slightly on a wire rack before serving.

                        Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                          - Presentation Tips: Serve the danishes warm on a decorative plate, garnished with a sprinkle of additional powdered sugar and a dash of cinnamon for a festive touch. Add a few pumpkin seeds or a sprig of mint for extra color.