Pumpkin Cream Cheese Danish
User Reviews
5
Pumpkin Cream Cheese Danish
Description
The recipe starts by blending softened cream cheese with pumpkin puree, sugar, cinnamon, nutmeg, vanilla, and flour to create a rich, spiced filling. Crescent roll dough is unrolled and aligned into a rectangle, pressed and sealed at the edges to form a base for the filling.
Diagonal strips are cut along both edges of the dough to enable a braiding effect when folded over the pumpkin mixture that is spread in the center. The braided pattern adds texture and keeps the filling enclosed during baking. Baking at 375°F for 15-20 minutes results in a golden crust and set filling.
After cooling, a glaze of powdered sugar mixed with heavy cream or milk is drizzled over the top, adding sweetness and moisture. The danish is suitable as a breakfast pastry or dessert, showcasing seasonal pumpkin flavors combined with creamy cheese and warm spices.
Ingredients
- 1 tube crescent rolls
- 6 oz cream cheese softened
- 1/2 cup pumpkin
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 tablespoons all-purpose flour
For the glaze-
- 2/3 cup powdered sugar
- 4 tablespoons heavy cream or 1 tablespoon milk
Instructions
- Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
- Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
- Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 391mg | 16% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1351IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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