Pumpkin Spice Cream Cheese Danish
Butter and flaky cream cheese danish with a pumpkin spice filling.
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 3 tbsp granulated sugar
- 2 tsp vanilla extract
Pumpkin Spice Filling
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 1 tsp pumpkin spice
- 1 large egg
Maple Icing
- 2 cups powdered sugar
- ½ cup maple syrup
- ½ tsp maple extract
Other
- 2 puff pastry sheets, thawed
- 1 large egg, for egg wash
- Raw/turbinado sugar for topping
Instructions
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Preheat oven to 400°F. Line a large baking sheet with parchment paper.
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To make the cream cheese filling, whisk together softened cream cheese, sugar, and vanilla.
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To make the pumpkin spice filling, whisk together the pumpkin puree, brown sugar, pumpkin spice, and egg until combined.
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Roll out 2 sheets of thawed puff pastry and cut each sheet into 9 equal-sized rectangles. Use a small knife to score along each of the rectangles, making a thin border.
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Whisk together 1 egg and 2 tbsp water to make the egg wash. Brush the edges of each rectangle with the egg wash. Add a spoonful of cream cheese filling to the center, spreading to the edges of the border. Top with a spoonful of pumpkin filling. Sprinkle over raw sugar along the borders (where no filling is).
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Bake for 15-16 minutes until golden brown. Meanwhile, prepare the icing by whisking together all ingredients until well combined. Cool pastries for 10 min before drizzling over icing and enjoy!