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To make Pumpkin Cream Cheese Danishes, you need key ingredients. Here’s what you will need: - 1 sheet of puff pastry (thawed) - 1/2 cup pumpkin puree - 4 oz cream cheese, softened to room temperature - 1/4 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 teaspoon pumpkin spice blend - 1 egg (for egg wash) - 1 tablespoon milk These ingredients create a rich and creamy filling that pairs perfectly with the flaky pastry. You can change the recipe to suit your taste. Here are a few optional ingredients: - Chopped pecans for a delightful crunch Adding nuts gives a nice texture and flavor to the danishes. A few baking tools will help you make these danishes. Make sure you have: - Parchment paper for lining the baking sheet - A whisk for mixing - A pastry brush for the egg wash - A rolling pin to smooth the puff pastry These tools make the process easier and help your danishes turn out great. First, preheat your oven to 400°F (200°C). This step helps the danishes bake evenly. Next, take your thawed puff pastry and dust your work surface lightly with flour. Roll out the pastry to smooth out any creases. Now, cut the pastry into 6 equal squares, about 3x3 inches. This size holds the filling perfectly. In a medium bowl, mix the pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, and pumpkin spice. Use a whisk to blend these ingredients until smooth. You want a creamy, delicious filling that will bring joy to every bite. This step is key for great taste. Place about 2 tablespoons of the pumpkin cream cheese mixture in the center of each pastry square. Be sure to leave space at the edges for folding. Gently fold the corners toward the center to create a pinwheel shape. Pinch the seams tightly to seal them. This step keeps the filling from leaking when baking. In a small bowl, whisk the egg and milk together to make an egg wash. Use a pastry brush to coat the tops of the danishes with the wash. This gives them a lovely golden color. If you like, sprinkle some chopped pecans on top for a crunchy finish. Bake the danishes in your preheated oven for 15-20 minutes. They should puff up and turn golden brown. Once baked, let them cool slightly on the baking sheet. Enjoy the delicious aroma as they cool! To get a flaky pastry, start with cold puff pastry. Thaw it in the fridge, not on the counter. When rolling the dough, use light pressure. Don’t overwork it, or it gets tough. A few creases are okay; they will puff up nicely. After cutting your squares, keep them chilled until you are ready to fill. This keeps the butter cold, which makes the pastry rise better. Your filling should be smooth and creamy. Mix the pumpkin puree and cream cheese well. Use a whisk to blend in the powdered sugar, vanilla extract, and pumpkin spice. This makes the filling light and fluffy. If it feels too thick, add a bit more pumpkin puree. You want it spreadable but not runny. Aim for about 2 tablespoons of filling per danish. This keeps the pastry from overflowing. An egg wash gives your danishes a lovely shine. To make it, whisk one egg with a tablespoon of milk until smooth. Use a pastry brush to apply it gently on top of each danish. Be careful not to let it drip down the sides. This helps the pastry to brown evenly. For a nice touch, add chopped pecans on top before baking. They add flavor and a delightful crunch. {{image_4}} Adding a glaze can elevate your Pumpkin Cream Cheese Danishes. A simple glaze made of powdered sugar and milk adds a sweet touch. Mix 1 cup of powdered sugar with 2 tablespoons of milk until smooth. Drizzle this over warm danishes for a glossy finish. You can also use maple syrup for a unique flavor. This glaze pairs well with pumpkin and cream cheese. While the pumpkin cream cheese filling is a star, you can switch it up. Try a sweet apple filling for a fall twist. Mix chopped apples with cinnamon and sugar. You could also use sweetened ricotta for a lighter filling. Combining cream cheese with chocolate chips creates a rich dessert. Think outside the box and explore flavors that excite you. Pumpkin is perfect for fall, but you can adapt these danishes for any season. In winter, use cranberry sauce for a tart bite. For spring, lemon curd provides a bright flavor that wakes up your taste buds. Summer is great for berry fillings like blueberries or strawberries. These adaptations make the danishes a year-round treat, perfect for any gathering. To keep your Pumpkin Cream Cheese Danishes fresh, start by cooling them. Once cool, place them in an airtight container. This helps to keep them from drying out. You can store them in the fridge for up to three days. If you want to enjoy them later, follow the freezing steps below. Freezing is a great way to save your danishes for later. After baking and cooling, wrap each danish in plastic wrap. Then, place them in a freezer-safe bag. Be sure to remove as much air as possible. Your danishes can stay fresh in the freezer for up to three months. When you are ready to eat them, thaw them in the fridge overnight. To reheat your danishes, use your oven for the best results. Preheat the oven to 350°F (175°C). Place the danishes on a baking sheet. Heat them for about 10-15 minutes. This way, they will become warm and crispy again. Avoid using the microwave, as it can make the pastry soggy. Enjoy your tasty treats! Yes, you can use homemade puff pastry. It adds a personal touch. Making it at home can also give you more control over the texture and flavor. Just ensure it is rolled out thinly, similar to store-bought. This will help your danishes puff up nicely during baking. You can store them for up to three days in the fridge. Place them in an airtight container to keep them fresh. For longer storage, freeze them. They can last up to three months in the freezer. Just make sure to wrap them well in plastic wrap. Absolutely! You can replace cream cheese with dairy-free cream cheese. For the egg wash, use a non-dairy milk mixed with a bit of cornstarch. This will help achieve that golden color. Enjoy your dairy-free treats without losing any flavor. If you don’t have pumpkin spice, you can make your own blend. Combine cinnamon, nutmeg, and ground ginger for a quick fix. Use one teaspoon of this mix for the same flavor. You can also use just cinnamon if that’s all you have; it still tastes great! You can make delicious Pumpkin Cream Cheese Danishes with easy steps. We covered key ingredients, from the filling to optional extras. I shared tips for flaky pastry and perfect egg wash. You can customize flavors and store leftovers well. In summary, these danishes are fun to make and taste amazing. Enjoy your baking journey and impress others with tasty treats.

Pumpkin Cream Cheese Danishes

Indulge in the perfect fall treat with these delightful Pumpkin Cream Cheese Danishes! Made with puff pastry and a luscious pumpkin and cream cheese filling, these danishes are quick and easy to prepare. Whether for brunch or dessert, they’re sure to impress. Click through for the full recipe and make your kitchen smell like autumn! #PumpkinRecipes #FallBaking #DanishPastry #BakingInspiration
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Ingredients
  

1 sheet of puff pastry (thawed)

1/2 cup pumpkin puree

4 oz cream cheese, softened to room temperature

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon pumpkin spice blend

1 egg (for egg wash)

1 tablespoon milk

Optional: Chopped pecans for a delightful crunch

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

    Lightly flour your work surface and roll out the thawed puff pastry sheet to smooth away any creases. Carefully cut the pastry into 6 equal squares, approximately 3x3 inches each.

      In a medium mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, and pumpkin spice. Whisk together until the mixture is smooth and all the ingredients are well-incorporated, creating a luscious filling.

        Place about 2 tablespoons of the pumpkin cream cheese mixture in the center of each puff pastry square, allowing enough space around the edges for folding.

          Gently fold the corners of each pastry square over the filling to form a pinwheel shape, ensuring that the mixture is enveloped. Pinch the seams tightly to seal them securely, preventing any filling from leaking during baking.

            In a small bowl, whisk together the egg and milk to create a golden egg wash. Use a pastry brush to gently brush the tops of the danishes with this mixture for a beautiful finish.

              For an added layer of texture, sprinkle chopped pecans on top of each danish before baking, if you choose to.

                Bake the danishes in the preheated oven for 15-20 minutes, or until they are puffed up and beautifully golden brown.

                  Once baked, remove the danishes from the oven and allow them to cool slightly on the baking sheet before serving to ensure they hold their shape.

                    - Prep Time: 15 mins | Total Time: 35 mins | Servings: 6