Pumpkin Cheese Danish


I love cheese, danish and I love pumpkin, so I decided to combine the two. And I am so happy that I did. Each bite was sweet and delicious and reminded me of delicious pumpkin pie. These are perfect for weekend brunch!


Ingredients for Pumpkin Cheese Danish:


Danish:

1 package of frozen puff pastry

8 ounces cream cheese, room temperature

1/4 cup + 1 tablespoon pureed pumpkin

1 1/2 teaspoons pumpkin pie spice

1 egg yolk

1 whole egg + 2 tablespoons water, lightly beaten

1/4 cup confectioners sugar

2 tablespoons light sour cream

1/2 teaspoon vanilla

pinch of fine sea salt

Candied Pecans.

2 cups pecans

1/3 cup + 2 teaspoons brown sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

1 1/2 tablespoons water


Glaze, optional:

Combine until smooth.

2/3 cup confectioners sugar

4 tablespoons whole milk


You will need two sheet pans for this recipe.


Time-Saving Tip: Prepare the pecans a day in advance. Once cooled store in a sealed container. This recipe will make more pecans than you need for the danish but they are great for snacking, oatmeal, or to serve with a cheese platter.


Let's see what we need.


We're ready to make the danish.



To make the candied pecans, stir together the brown sugar, vanilla, water, and pumpkin spice. Cook for 2-3 minutes until mixture comes to a bubble and cook another minute. Turn off the heat and add and coat the pecans. Spread the pecans on a parchment-lined sheet pan and let cool.


Beat the cream cheese and the sugar together until well blended. Add in the egg yolk, sour cream, pumpkin, pumpkin spice, vanilla, and salt. Beat just until combined.


Spread out the two pieces of puff pastry. With your finger gently press down on the creases. Cut each piece into four equal parts so you will have a total of eight pieces. Using a pastry brush, paint the corners of each square with the egg wash. Then fold all of the corners in so they meet in the middle, gently press down in the center; set aside.



Brush the danish with the egg wash and then top with equal amounts of filling. Top each one with one or more pecans. At this point, I like to refrigerate the pastries for nearly an hour, and I find it puffs more when baked if it's chilled. Bake in a preheated 425-degree oven until puffed and golden. Baking the pastry takes about 25 minutes. Start checking the pastries for doneness at 20 minutes. I skipped the glaze since I didn't want these to taste too sweet. But if you wish to, once cooled, drizzle the danish can with glaze.


They're ready! These Pumpkin Cheese Danish are delicious and perfect for the fall season. I love mine with a hot cup of coffee and then I am so happy.


Enjoy!


Pumpkin Cheese Danish:


Danish:

  • 1 package of frozen puff pastry

  • 8 ounces cream cheese, room temperature

  • 1/4 cup + 1 tablespoon pureed pumpkin

  • 1 1/2 teaspoons pumpkin pie spice

  • 1 egg yolk

  • 1 whole egg + 2 tablespoons water, lightly beaten

  • 1/4 cup confectioners sugar

  • 2 tablespoons light sour cream

  • 1/2 teaspoon vanilla

  • pinch of fine sea salt

Candied Pecans:

  • 2 cups pecans

  • 1/3 cup + 2 teaspoons brown sugar

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon vanilla

  • 1 1/2 tablespoons water


Glaze, optional:

  • Combine until smooth.

  • 2/3 cup confectioners sugar

  • 4 tablespoons whole milk


  • You will need two sheet pans for this recipe.

  • To make the candied pecans, stir together the brown sugar, vanilla, water, and pumpkin spice. Cook for 2-3 minutes until mixture comes to a bubble and cook another minute. Turn off the heat and add and coat the pecans. Spread the pecans on a parchment-lined sheet pan and let cool.

  • Beat the cream cheese and the sugar together until well blended. Add in the egg yolk, sour cream, pumpkin, pumpkin spice, vanilla, and salt. Beat just until combined.

  • Spread out the two pieces of puff pastry. With your finger gently press down on the creases. Cut each piece into four equal parts so you will have a total of eight pieces. Using a pastry brush, paint the corners of each square with the egg wash. Then fold all of the corners in so they meet in the middle, gently press down in the center; set aside.

  • Brush the danish with the egg wash and then top with equal amounts of filling. Top each one with one or more pecans. At this point, I like to refrigerate the pastries for nearly an hour, and I find it puffs more when baked if it's chilled. Bake in a preheated 425-degree oven until puffed and golden. Baking the pastry takes about 25 minutes. Start checking the pastries for doneness at 20 minutes. I skipped the glaze since I didn't want these to taste too sweet. But if you wish to, once cooled, drizzle the danish can with glaze.

  • Time-Saving Tip: Prepare the pecans a day in advance. Once cooled store in a sealed container. This recipe will make more pecans than you need for the danish but they are great for snacking, oatmeal, or to serve with a cheese platter.