Pumpkin Cream Cheese Danish
There's a small bakery near me that makes pumpkin danishes in the fall, and I just had to try making them at home! If you have canned pumpkin puree lying around from last season, this is a perfect way to get a head start on fall treats!
INGREDIENTS
8oz cream cheese, softened or whipped
1 egg, separated
4 tbsp brown sugar
1 tsp vanilla extract
1/2 cup pumpkin puree
1 tbsp pumpkin spice
17oz puff pastry sheet (cut into eight 5” squares)
Recipe
Preheat your oven to 400ºF (no convection fan).
In a large bowl, mix together all the filling ingredients except for the egg white.
Transfer this filling mixture to a large piping bag (a quart sized ziploc bag should suffice).
Score a 1/2 inch border around the puff pastry squares using the dull side of a knife.
Pipe an even layer of the filling within the lines.
Now you can fold and pinch together two opposite corners, or even gently lay a second puff pastry square on top and seal the edges with a fork. There are many ways to make/style stuffed puff pastries, and you can refer to my video for more ideas!
In a small bowl, beat the egg white. Use a pastry brush to brush the tops of the exposed pastry.
Bake for about 20 minutes, or until golden brown. Let cool for 5-10 minutes before serving.