Pumpkin Cream Cheese Danish

This Pumpkin Cream Cheese Danish is delicious. I took it to work and everyone that tried it gave it a big thumbs up and asked for the recipe. It tastes just like a pumpkin pie but without all of the work. I had one of the girls I work with in mind when I was coming up with this recipe. She likes the flavor of the inside of a pumpkin pie, but she hates the crust. In fact, she doesn’t like the crust on any type of pie. I have to agree with her, in that, not all pie crust are up to par. I will share my pie crust recipe with you in the upcoming weeks. It tastes good, and is always so nice and flaky. It is interesting that for the most part pie crust all have the same ingredients, but boy, can they turn out different. Enough about pie crust, that is for another day!

Did you see my post about making your own pumpkin puree or the one about how to make your own pumpkin pie spice? You can check them out here. –> Make Your Own Pumpkin Puree and here –> Make Your Own Pumpkin Pie Spice Both of those recipes would be perfect to use in this recipe. 

 Pumpkin Cream Cheese Danish

Pumpkin Cream Cheese Danish 

Here is what you will need:

2 packages of original Crescent Rolls
2 (8 oz.) packages of Cream Cheese
1 cup Pumpkin Puree (your own or store bought)
3/4 cup White Sugar
1 Egg Yolk
1 teaspoon Pumpkin Pie Spice
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
Raw Sugar, optional

Preheat oven to 350 degrees. Unroll 1 can of crescent rolls and place it on the bottom of a greased 9×13 pan. Press down on the dough to get it to fit your pan and to seal all of the roll sections together. In a medium size bowl, beat together the pumpkin, cream cheese, sugar, egg yolk, pumpkin pie spice, vanilla extract, and lemon juice. Pour mixture on top of the crescent roll dough. Unroll the other can of crescent rolls and place it on top of the pumpkin and cream cheese mixture. You will want to kind of stretch the dough and press the seams together, before you put it on. Brush the top with egg white, and then sprinkle with raw sugar. Bake for about 26 minutes, or until nicely golden brown.

For the glaze:
1 tablespoon melted Butter
1 cup Confectioners Sugar
Water

Mix the butter and confectioners sugar together. Add enough water for a spreadable consistency. Drizzle over top of danish. 

 

Click here for Printable Version.

Check out my Party Page to see where I am linking up at!

Comments

  1. says

    Thanks for joining us at the Foodies and Crafties Soiree! These sound absolutely delicious! I love all pumpkin pies, but I’m pretty sure I’d fall in love with these pastries.

  2. says

    Robyn your Danish looks fabulous! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

  3. says

    These look wonderful Robyn! Thank you so much for sharing them at The Gathering Spot last week. Guess what? You are my featured blogger this week! I appreciate you taking the time to link your delicious recipes to my party Robyn. Have a wonderful week my friend :)

  4. says

    Hi stopping by to let you know you have been featured this week at One More Time Events…. Hope you can join in again this week….Thank you for sharing…Tammy

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