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Pumpkin Cream Cheese Danish

Flaky puff pastry with a pumpkin and cream cheese filling, finished with a crumble topping!
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 18 servings
Author Olivia

Ingredients

For the Crumble Topping:

  • ¼ cup All Purpose Flour
  • 1½ Tbsp Brown Sugar
  • ⅛ tsp Ground Cinnamon
  • Pinch of Salt
  • 2 Tbsp Cold Unsalted Butter (diced)

For the Cream Cheese Filling:

  • 8 oz Cream Cheese (room temperature)
  • ¼ cup Granulated Sugar
  • 2 Large Egg Yolks
  • ½ tsp Vanilla Extract
  • ¼ tsp Kosher Salt

For the Pumpkin Filling:

  • 1 cup Pumpkin Puree
  • 3 Tbsp Brown Sugar
  • 2 Tbsp Cornstarch
  • 1 tsp Pumpkin Pie Spice
  • ¼ tsp Kosher Salt

For the Danishes:

  • 2 Sheets Puff Pastry (thawed)
  • Egg Wash (1 egg beaten with 1 Tbsp milk)
  • 2 Tbsp Raw Sugar

Instructions

For the Crumble Topping:

  • Add the flour, brown sugar, cinnamon, and salt into a bowl. Mix until the ingredients are evenly combined. Add in the cold diced butter and use your fingertips to work the butter into the dough.
  • When you squeeze the dough together in your fist, it should stick together. The when you break it apart, it should fall into crumbly pieces. Set it aside.

For the Cream Cheese Filling:

  • Add all of the ingredients into a bowl and mix until well combined. Set it aside.

For the Pumpkin Filling:

  • Add all of the ingredients into a bowl and mix until well combined. Set it aside.

For the Danishes:

  • Preheat the oven to 400˚F and line a few sheet trays with parchment paper. Set aside. Unfold the puff pastry and roll a rolling pin over it to flatten the seams. Cut each sheet of puff pastry into 9 squares.
  • Take each puff pastry square and fold in the corners about ¼ inch. Fill the center of the puff pastry with about ¾ tablespoon of the cream cheese filling. Then add about ¾ tablespoon of the pumpkin filling on top of the cream cheese filling.
  • Brush the exposed puff pastry with egg wash. Then sprinkle the raw sugar onto the edges. Top each danish with a sprinkle of the crumble topping.
  • Bake the danishes in the oven for 30 minutes until the puff pastry is golden brown and flaky. Remove the danishes from the oven and allow them to cool. Enjoy!

Notes

*These pastries are best eaten the day you make them. Because the pumpkin puree holds a lot of moisture, it can soften the puff pastry quickly, and it will not be as crisp! You can freeze the danishes and reheat them in the oven or toaster oven.