Easy Pumpkin Cream Cheese Danish
Flaky pumpkin cream cheese danishes made from store-bought puff pastry, with two easy fillings and a vanilla glaze. Bakery results in about 30 minutes.
Servings 12 danishes
Ingredients
For the Pastry
- 2 sheets puff pastry thawed
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
- 1 to 2 tablespoons coarse sugar optional
For the Cream Cheese Filling
- 8 ounces cream cheese softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Pumpkin Filling
- ½ cup pumpkin puree not pie filling
- 3 tablespoons brown sugar packed
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 egg yolk
- ½ teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Make the Two Fillings
- Beat the cream cheese, granulated sugar, and vanilla until smooth, then set aside.
- In a second bowl, stir together the pumpkin puree, brown sugar, flour, pumpkin pie spice, egg yolk, and vanilla until creamy.
Cut and Shape the Pastry
- Lightly roll each thawed puff pastry sheet and cut into 6 squares, for 12 total.
- Score a border about half an inch from the edge of each square, or fold the corners toward the center to make a well.
Fill and Bake
- Spoon a little cream cheese filling and a little pumpkin filling side by side into the center of each square.
- Brush the borders with egg wash, sprinkle with coarse sugar if using, and bake at 400°F for 15 to 20 minutes, until puffed and deep golden.
Glaze and Serve
- Let the danishes cool for a few minutes on the pan.
- Whisk the powdered sugar, milk, and vanilla into a smooth glaze and drizzle over the tops.
Notes
- Keep the pastry cold: Cold puff pastry puffs highest, so work quickly and chill it if it softens.
- Don't overfill: A spoonful of each filling is plenty, or it bubbles over and stays gummy.
- Egg-wash the borders: This gives you a glossy golden edge every time.
- Glaze after cooling: Warm pastry melts the glaze off, so wait a few minutes.