Pumpkin Cream Cheese Danish

Pumpkin Cream Cheese Danish
4.7 from 3 ratings
Perfect for breakfast or brunch during the holidays. This recipe takes frozen puffy pastry to create this flaky pumpkin cream cheese-filled danish.Recipe courtesy of McCormick 
Prep Time
Cook Time
Pumpkin Cream Cheese Danish
Total time: 45 minutes
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 4 tablespoon granulated sugar, divided
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoon mccormick® all natural pure vanilla extract, divided
  • 1/2 cup canned pumpkin
  • 1 tablespoon mccormick® pure pumpkin pie spice blend extract
  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  • 3/4 cup confectioners’ sugar
  • 1 tablespoon water
  1. Preheat oven to 400°F. Beat cream cheese, egg, 2 tablespoons of the granulated sugar, cornstarch and 1 teaspoon of the vanilla in a large bowl with electric mixer on medium speed until smooth. Set aside.
  2. Mix pumpkin, remaining 2 tablespoons granulated sugar and pumpkin pie spice blend extract in a small bowl until well blended.
  3. Unfold puff pastry sheets on a lightly floured surface. Cut strips 1 inch apart and 1 1/2 inches across down long sides of each pastry sheet. Spread 1/2 of the cream cheese mixture down the center of each pastry sheet. Top each with 1/2 of the pumpkin mixture. Fold over 1 pastry strip at a time, alternating sides, to enclose filling. Place pastries on the baking sheet.
  4. Bake 25 to 30 minutes or until pastry is golden brown. Cool on baking sheet for 5 minutes. Remove to wire rack. Cool completely.
  5. For the glaze, mix confectioners’ sugar, water and remaining 1/2 teaspoon vanilla until smooth. Drizzle over each pastry. Store leftover pastries in the refrigerator.