Red Barn Cafe-

Life is hectic - Savor every Bite!

Friday, October 11, 2013

Pumpkin Cream Cheese Danish

You know it's AUtumn when everything turns to pumpkin flavored! I just had to come up with something different that wasn't cake, cupcake, muffin, dip, pasta, cookie (see my recent pumpkin cookie addition!)  or soup that was pumpkin flavored! These are super easy and would make a nice treat for Thanksgiving morning. Or any morning.


 8 oz cream cheese, room temperature
1/3 cup  canned pumpkin
1 tsp  vanilla extract
1/2 cup sugar
2 large eggs, room temperature
1/4 tsp  salt
1/2 tsp nutmeg
1 tsp cinnamon
3 sheets (1 and 1/2 boxes) frozen puff pastry, defrosted
1 egg beaten with 1 tbsp water, for egg wash
Powdered Sugar
1 cup confectioners sugar
102 tbsp. cream (or milk)
1/2 tsp cinnamon

Preheat the oven to 400 degrees. Lay a sheet of parchment paper in your sheet pan.

Beat the  cream cheese and sugar in the bowl of an electric mixer low speed until creamy.
Turn onto low and slowly add in eggs, pumpkin, vanilla, spices, and salt. Mix until thoroughly combined.

Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin into a square that is appox.  10-by-10-inch.

Cut the pastry  into 4 equal-sized squares with a sharp knife.

Place a full tablespoon of pumpkin-cheese filling into the middle of each square.
For each square,  pick up one corner of the pastry and brush the back of it with egg wash. Pick up the opposite corner and fold it over the egg-washed corner, and gently press them together.Let the  corners lay gently on top of the filling.

Transfer each pastry to your parchment lined baking sheet (6 will fit on each sheet pan).

Brush the top of each pastry with egg wash. Bake for  20 mins, until puffed and golden brown.

Mix the confectioner’s sugar & milk in a mixing bowl with whisk attachment until smooth. (You can also mix in a bowl by hand whisking. ) Add the milk until the consistency is right- you should be able to stream from a fork.)

Let Danishes cool for a few mintues and stream icing over them like ribbons. Let the icing dry and sift powdered sugar over if desired.

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