Ingredients
- 2 sheets puff pastry, thawed
2. 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 DOUGH
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PREHEAT oven to 400 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
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ROLL each thawed Puff Pastry sheet into two 9×12 rectangles. Cut each sheet once lengthwise and twice in width so that each sheet has 6 rectangles.
PREPARE THE FILLINGS
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MIX pumpkin puree, sugar, vanilla, spices, and egg in a small bowl. Set aside.
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In the bowl of your mixer COMBINE cream cheese, vanilla, and sugar until smooth. Set aside.
ASSEMBLE THE PASTRIES
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PLACE 6 Puff Pastry rectangles on each baking sheet. Prick all over with a fork (4-5 times per rectangle).
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DROP a spoonful of cream cheese filling into each Puff Pastry rectangle. Add a spoonful of pumpkin filling on top. SWIRL with a toothpick.
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WHISK egg and water together. BRUSH the egg wash onto the edges of each Danish.
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BAKE for 20 minutes until golden brown.
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DRIZZLE with powdered sugar glaze; optional.
Notes
You can use refrigerated crescent dough (like Pillsbury) instead of Puff Pastry dough if you have some on hand.One tube of refrigerated dough will make 8 mini Pumpkin Cream Cheese Danish. Reduce the baking temperature to 350 degrees F and bake for 9-11 minutes.
Recipe from: inkatrinaskitchen.com