Here’s an easy way to whip up a delicious fall treat: Pumpkin Cream Cheese Danishes! Picture flaky, buttery pastries filled with creamy goodness that tastes like cozy autumn days.
Pumpkin Cream Cheese Danishes
**Cheese Filling:**
- 1 package (8 ounces cream cheese, softened)
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
**Pumpkin Filling:**
- 1 cup pumpkin puree
- 1/4 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 2 tablespoons sweetened condensed milk
**Egg Wash:**
- 1 large egg
- 1 tablespoon whole milk
**Icing:**
- 1 cup powdered sugar
- 3 to 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla extract
**Other:**
- 2 sheets puff pastry
- Granulated sugar
**Making the Fillings:**
- – In a bowl, mix softened cream cheese, sugar, vanilla extract, and egg yolk until smooth.
- – In another bowl, combine pumpkin puree, light brown sugar, pumpkin pie spice, egg, and sweetened condensed milk. Whisk until smooth.
**Preparing the Egg Wash:**
- – Whisk together egg and milk. Set aside.
**Making the Danishes:**
- – Preheat your oven to 400°F.
- – Roll out puff pastry sheets and cut each into 8 rectangles.
- – Using a knife, make an indentation slightly smaller than the rectangle’s edges but don’t cut all the way through. This helps the pastry rise.
- – Brush the edges of each danish with the egg wash.
- – Spread cheese filling in the center, leaving space at the edges.
- – Add a spoonful of pumpkin filling on top of the cream cheese.
- – Sprinkle granulated sugar around the edges.
- – Bake for 14 to 16 minutes until golden brown.
- – While it bakes, mix powdered sugar, milk or cream, and vanilla extract for the icing.
- – Allow the danishes to cool for 15 minutes, then drizzle icing on top if desired.
The icing is optional, depending on your sweetness preference.
