Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry, thawed
- 1 egg + 2 tablespoons water, for egg wash
Pumpkin Filling
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 egg
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 4 tablespoons sugar
Glaze
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk
Instructions
- Prepare the puff pastry: Preheat the oven to 400°F. Line two baking sheets with parchment paper or a silicone baking mat.
- Roll each thawed puff pastry sheet into a 9 × 12-inch rectangle. Cut each sheet once lengthwise and twice across the width to make 6 rectangles per sheet.
- Prepare the pumpkin filling: Mix the pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and egg in a small bowl. Set aside.
- Prepare the cream cheese filling: In the bowl of a mixer, combine the softened cream cheese, vanilla extract, and sugar until smooth. Set aside.
- Assemble the pastries: Place 6 puff pastry rectangles on each prepared baking sheet. Prick each rectangle all over with a fork 4–5 times.
- Drop a spoonful of cream cheese filling into the center of each puff pastry rectangle. Add a spoonful of pumpkin filling on top and swirl with a toothpick.
- Whisk the egg and water together. Brush the egg wash onto the edges of each Danish.
- Bake: Bake for 20 minutes, until golden brown.
- Prepare the glaze: Combine the powdered sugar, vanilla extract, and milk. Drizzle the glaze over the Danishes if desired.
Notes
- You can use refrigerated crescent dough, such as Pillsbury, instead of puff pastry dough.
- One tube of refrigerated crescent dough will make 8 mini Pumpkin Cream Cheese Danishes.
- If using refrigerated crescent dough, reduce the oven temperature to 350°F and bake for 9–11 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American