Tuesday, October 15, 2013

Pumpkin Cheese Danish

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Over the weekend we celebrated fall's arrival with an impromptu harvest party. There are few things in life I like more than sitting around the table with good food and friends. The foodie and quality time gal in me just loves it! 

I decided to make a fall treat that I've been wanting to try for awhile. Although this can be served as dessert after a scrumptious meal, it can also be served for breakfast or brunch. This danish isn't overly sweet, which I love.


Have you ever baked with puff pastry sheets before? They come like pie crusts, only square. Then, when you put them in the oven something magical happens. They puff! and get flaky and wonderful!

As my friend and I were devouring this pumpkin cheese danish, we talked about the endless possibilities of a savory danish. I can picture it now. Almost like a slice of quiche, but in a danish form. 

Enough of my day dreams. Here's what you've been waiting for, the recipe. 

Pumpkin Cheese Danish
{makes 8 danishes}

2 sheets puff pastry {this is equivalent to 1 box}
8 ounces cream cheese, softened
1/3 cup sugar
3 egg yolks, at room temperature
1/4 cup canned pumpkin
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 egg beaten with 1 tablespoon water, for egg wash

Glaze: 
1 cup powdered sugar
1 tablespoon almond milk

Preheat the oven to 400 degrees. Lightly grease two baking sheets, set aside. 

Beat the cream cheese and sugar until smooth. Add the egg yolks, pumpkin, vanilla, salt, pumpkin pie spice, and cinnamon. Mix only until combined, do not over beat. 

Unfold both sheets of puff pastry onto a lightly floured surface. Roll slightly with a floured rolling pin until the squares are roughly 10 by 10 inch square. Cut the sheets into quarters. Place 4 squares on one prepared baking sheet, place the remaining 4 on another prepared baking sheet. 

Place a heaping tablespoon of pumpkin cheese filling into the middle of each square. If there is any leftover divide it evenly among the 8 squares. Brush the back of one corner with egg wash, then fold over the opposite corner and gently press the two corners together with your fingers, holding it above the filling. Gently lay the fused corners on top of the filling. Repeat with the remaining squares. Then, egg wash the parts of the puff pastry that are exposed on all the danishes.

Refrigerate the pastries on their pans for 15 minutes. Bake for 20 minutes, or until puffed and golden brown. 

For the glaze: whisk the powdered sugar and milk until smooth. Drizzle over each pastry before it's served. Sprinkle with additional powdered sugar if desired. 

These keep very nicely when stored in the fridge. They can be re-heated in the microwave the next day and they taste just as fresh as the day they were baked! 

Enjoy! 

recipe adapted from Sprinkle Bakes


3 comments:

  1. oh my gosh I should NOT have found this. I'll be making this, than eating all of it, by MYSELF! ;)

    ReplyDelete
  2. These sound yummy! I made a similar one but with apples instead (since I had so many from our apple picking trip a couple weeks ago!)

    ReplyDelete
  3. These sound yummy! I made a similar one but with apples instead (since I had so many from our apple picking trip a couple weeks ago!)

    ReplyDelete

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