You would possibly bear in mind my
cream cheese danish origin story. For that cause, cream cheese danish all the time have a particular place in my coronary heart…and on my thighs.
Nicely, right this moment, we’re making PUMPKIN Cream Cheese Danish. This could have been
carried out lengthy, way back.
Pumpkin Cream Cheese Danish is all the things you’re keen on a few
cream cheese danish—the flaky pastry, the creamy, sweet-tangy filling—however with pumpkin and heat
spices.
Not solely had been these impressed by the
OG cream cheese danish, but in addition by my
pumpkin cream cheese unfold. You may wish to make this and unfold it on toast, bagels, crumpets, English
muffins, tortillas, apples…okay, you get the purpose. Now, again to the danish.
Methods to Make Pumpkin Cream Cheese Danish
These are made utilizing
frozen puff pastry sheets. They’re THE BEST! Every field has two sheets, and this recipe makes use of each of
them for a complete of eight pastries. They’re folded within the field. Do not attempt to
unfold them till they’re thawed.
I say this in each pumpkin recipe on the weblog, however make sure you purchase pumpkin
puree, not pumpkin pie filling! Most pumpkin you see on the shop cabinets is
puree, nevertheless it does not damage to verify.
Can I make this recipe with selfmade pumpkin puree?
Certain. I am simply not that formidable. In case your selfmade puree is on the watery
aspect, I might use canned. In case you missed it, I shared my
favourite canned pumpkin manufacturers right here.
The pumpkin cream cheese filling comes collectively shortly! Simply ensure that the
cream cheese and egg yolk are at room temperature.
As soon as the puff pastry sheets are thawed and reduce into squares, you may brush a
little egg wash alongside the sides.
Dollop the pumpkin cream cheese within the heart. A
#24 cookie scoop
parts simply in regards to the excellent quantity for 8 pastries.
Fold up the sides, brush all uncovered pastry with extra egg wash, and bake!!!
Pumpkin Cream Cheese Danish
YIELD: 8
INACTIVE PREP TIME: 40 minutes
PREP TIME: quarter-hour
BAKE TIME: 18 minutes
1 (17.3-ounce) bundle puff pastry sheets
8 ounces cream cheese
1/3 cup pumpkin puree
4 tablespoons packed mild brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
egg yolk
1 teaspoon vanilla extract
1 egg
1 tablespoon water
pinch kosher or sea salt
Take away puff pastry sheets from the freezer and packaging. Place on counter to
thaw for 40 minutes.
In the meantime, let cream cheese and eggs come to room temperature. Line two cookie
sheets with parchment. Set oven rack to the center and higher third of the
oven. Preheat oven to 400.
Within the final 5 minutes of the pastry thawing time, make the cream cheese
combination. Beat the cream cheese till fluffy and no lumps stay. Add pumpkin,
brown sugar, spices, egg yolk, and vanilla, mixing on medium-low pace till
mixed. Scrape backside and sides of the bowl. Improve pace to medium-high
and beat till fully clean.
Unfold puff pastry sheets and roll evenly to clean the fold strains. (If the
pastry continues to be partially frozen, unfold and let sit a couple of minutes extra.) Lower
every pastry sheet into 4 squares utilizing a pizza or pastry cutter. Place 4
squares on every baking sheet.
Whisk the egg, water, and salt collectively. Brush egg wash onto the border of
every sq.. Fold within the corners of the squares. Dollop 2 tablespoons of the
cream cheese combination in the course of every pastry. Brush any uncovered pastry
dough with the egg wash.
Bake for 18 minutes, rotating the sheets at round 10 minutes.
Place cookie sheets onto wire rack.s Let cool at the least 10 minutes earlier than
serving. The facilities will deflate barely as they cool. Serve heat or at room
temperature. Wrap any leftover danishes in plastic wrap and retailer at room
temperature.
Hi there,
pumpkin. I like you.
