Pumpkin Cream Cheese Danish

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 pastries


  • 1 box of puff pastry dough two sheets
  • 8 oz of cream cheese at room temperature
  • 1/3 cup of sugar
  • 1/4 cup of canned pumpkin
  • 1/2 teaspoon of kosher salt
  • 2 egg yolks
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of cinnamon
  • dash of freshly grated nutmeg
  • 1 egg beaten with 1 tablespoon of water for egg wash


  1. Start by thawing two sheets of puff pastry according to package directions.
  2. Prepare egg wash.
  3. In the bowl of a stand mixer, beat cream cheese and sugar together.
  4. Add remaining ingredients and beat until smooth.
  5. Roll out puff pastry, with a pie roller, just slightly on a lightly floured surface until they measure 10 inches by 10 inches.
  6. Cut sheet into 4 squares.
  7. Place two generous tablespoons of filling in the middle of each pastry square.
  8. Brush edges of puff pastry with egg wash.
  9. Fold one corner over and brush with egg wash. Repeat with opposite corner.
  10. Carefully transfer danish to a parchment paper lined baking sheet.
  11. Bake 10 - 15 minutes or until pastries are golden brown.
  12. Watch these carefully in the oven because they go from golden brown to overly browned very quickly.
  13. Serve warm.