Description
A simple pumpkin danish made with flaky puff pastry and a creamy pumpkin and cream cheese filling, perfect for cozy fall mornings and an easy yet impressive breakfast treat.
Ingredients
Pastry
- 1 sheet puff pastry, thawed
Filling
- 1/2 cup pumpkin puree
- 4 oz cream cheese, softened
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
Topping
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for baking the danishes.
- Prepare Filling: In a bowl, mix together the pumpkin puree, softened cream cheese, brown sugar, and pumpkin pie spice until smooth and well combined to create a creamy filling.
- Prepare Pastry: Cut the thawed puff pastry sheet into rectangles and score a border about 1/2 inch inside the edges of each rectangle to help create a raised edge when baked.
- Assemble Danishes: Spoon the pumpkin filling into the center of each pastry rectangle, avoiding the scored border so the filling doesn’t spill over.
- Apply Egg Wash: Brush the edges of the puff pastry rectangles with the beaten egg to give the danishes a beautiful golden and glossy finish once baked.
- Bake: Place the prepared danishes on a baking sheet and bake in the preheated oven for 15–18 minutes or until the pastry is golden and puffed.
- Cool and Serve: Remove from the oven and let the danishes cool slightly on a wire rack before serving for the best texture and flavor.
Notes
- For extra sweetness and decoration, drizzle a simple powdered sugar glaze over the cooled danishes.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Make sure to thaw puff pastry completely before using for easier handling and best puff.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
