Pumpkin Danish
Yield: 8 pastries
Prep: 10 min
Cook: 15 min.
Ingredients for pastry:
Prep: 10 min
Cook: 15 min.
Ingredients for pastry:
- 8 oz cream cheese, at room temperature (Fat free or non-fat free)
- 1/3 cup sugar
- 1/4 cup canned pumpkin
- 1 tsp. vanilla extract
- 1 tsp pumpkin pie spice
- dash kosher salt
- 2 sheets (1 box) frozen puff pastry, thawed
- 1/3 cup egg whites for wash
Directions:
2) Line a large cookie sheet with parchment paper.
3) Mix first 6 ingredients in a medium bowl on low speed until creamy and smooth.
4) Carefully unfold pasty making sure there are no tears or cracks.
5) Cut the dough sheets into fourths and spoon a heaping tablespoon of the pumpkin mixture into the center of each of the 4 squares.
6)Brush the border of each pastry with egg-white wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
7) Brush the top of the pastries with egg-white wash.
8) Place the pastries on the prepared sheet pan.
9) Repeat with the remaining sheets of puff pastry and refrigerate the filled Danish for 15 minutes.
10) Bake the pastries for about 20 minutes, until puffed and brown.
Optional:
Ingredients for glaze
1/2 cup powdered sugar
1/2 Tbsp milk
Whisk powdered sugar and milk together until smooth glaze forms. Drizzle over pastries and top with sprinkle with more powdered sugar, if desired.
Recipe from The Stirring Place; Pics from me
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