Description
These handheld danishes tuck a spiced pumpkin mix and a lusciously soft cream cheese center inside flaky puff pastry. They bake until puffed and golden, then get a light dusting of powdered sugar if you like.
Ingredients
Scale
Pastry
- 3 sheets frozen puff pastry, thawed per package instructions
Cream cheese filling
- 12 oz cream cheese, softened
- 3 Tbsp granulated sugar
- 1 tsp vanilla extract
Pumpkin filling
- 1 (15 oz) can pure pumpkin puree
- 1/2 cup packed light brown sugar (≈100 g)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
Egg wash
- 1 large egg, room temperature
- 1 Tbsp water
Finish (optional)
- Confectioners’ sugar for dusting
Instructions
- Heat the oven to 400°F (204°C). Line two large baking sheets with parchment paper and set them aside.
- Make the cream cheese center: In a bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and homogenous. Set aside.
- Prepare the pumpkin mixture: In another bowl combine the pumpkin puree, brown sugar, cinnamon, ginger, salt, and nutmeg. Stir until uniformly blended and the sugar has started to dissolve. Set aside.
- Work the pastry: On a lightly floured surface, unroll each puff pastry sheet and gently roll to roughly 10 × 10 inches. Cut each sheet into four equal squares for a total of 12 squares.
- Fill the danishes: Arrange the pastry squares on the prepared sheets, leaving space between them. Spoon about 2 tablespoons of the cream cheese mixture into the center of each square, then top that with roughly 2 tablespoons of the pumpkin mixture.
- Shape the pastries: Bring the four corners of each square toward the center and pinch or press lightly to seal and form a smaller square pocket. Make sure the seams are closed so the filling stays put while baking.
- Brush with egg wash: Whisk the egg and water together in a small bowl. Brush the exposed pastry surfaces with the egg wash to promote browning and sheen.
- Bake: Slide the baking sheets into the preheated oven and bake for 15–20 minutes, or until the pastries are puffed and deep golden brown. Rotate the pans halfway through if your oven bakes unevenly.
- Cool and finish: Let the danishes cool briefly on the baking sheets, then transfer to a rack. If desired, dust lightly with confectioners’ sugar before serving.
Notes
- Serve warm or at room temperature.
- Keep leftovers refrigerated in an airtight container for 3–4 days because of the cream cheese.
- Reheat in a 325°F oven for a few minutes to crisp the pastry again.
Nutrition
- Calories: 346kcal