Description
A golden-hued danish with a silky pumpkin puree and sweetened cream cheese melded with cinnamon and nutmeg. Each bite offers crisp pastry layers and a glossy sugar glaze that melts on your tongue.
Ingredients
- 1 sheet puff pastry (thawed)
- 4 ounces cream cheese (softened)
- 1/4 cup pumpkin puree
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1 tablespoon milk (for egg wash)
- 1 tablespoon milk (for glaze)
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 12 by 10 inch rectangle and transfer it to the prepared baking sheet.
- In a bowl, beat the cream cheese, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and ground nutmeg until smooth.
- Spread the pumpkin puree in the center of the pastry, leaving a 1 inch border around the edges.
- Spoon dollops of the cream cheese mixture over the pumpkin layer and gently spread to cover.
- Using a sharp knife, lightly score a 1 inch border around the edges of the pastry and fold the edges upward to form a frame.
- In a small bowl, whisk the egg with 1 tablespoon of milk, then brush this egg wash onto the pastry border.
- Bake for 18 to 20 minutes until the pastry is golden brown and puffed.
- Meanwhile, whisk the powdered sugar with 1 tablespoon of milk in another small bowl until smooth to create the glaze.
- Remove the danish from the oven, let cool for 5 minutes, then drizzle with the glaze before serving.
Notes
- Keep the puff pastry cold until baking for maximum flakiness.
- For extra warmth, add a pinch of ground ginger or cloves to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat briefly in a toaster oven for a warm, crisp texture.