over vanilla skies

                                   Pumpkin Cream-Cheese Danishes

Too soon???

I know it’s technically fall now, but here in Florida it still feels like we’re in the heat of summer sometimes. Ugh.

Still, I couldn’t resist the urge to get all festive and fall-ish on you! (i’m also feverishly counting the days until october 1st. which is when i can justify breaking out alllll the cheesy halloween decorations i’ve bought for our home over the past, like 10 years.)

And I figure if Starbucks can come out with their pumpkin spice lattes in September, then I should be able to make a Pumpkin Danish. Right?  (that’s my story, anyway- and i’m stickin’ to it.)

This recipe is, by far, THE best way to incorporate a little pumpkin love into your cooking, and bring in the fall season right.

These danishes are absolutely TO DIE FOR!! Not to mention, ridiculously easy. Yet impressive; and delicious…all at the same time.

…aaand the recipe is adapted from Barefoot Contessa.

What more could you ask for in a danish??

Ok. Here’s what you need:

8 oz cream cheese, room temp

1/3 cup sugar

3 large egg yolks, room temp

1/4 cup cooked, canned pumpkin

1 tsp pure vanilla extract

1/4 tsp kosher salt

1 tsp allspice

1 tsp cinnamon

3 sheets (1 and 1/2 boxes) frozen puff pastry, defrosted

1 egg beaten with 1 tbsp water, for egg wash

Powdered Sugar, for dusting

     ** for the glaze:

1 cup confectioners (powdered) sugar

1 tbsp (or slightly more) milk

What to do:

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together, on low speed, until smooth.

With the mixer still on low, add the egg yolks, pumpkin, vanilla, salt and spices, and mix until just combined.

*Do not over beat!

Next, unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10-by-10-inch square.

Cut the sheet into 4 equal-sized squares with a sharp knife. (as seen below)

Place a heaping tablespoon of pumpkin-cheese filling into the middle of each square.

On each filled square, pick up one corner of the pastry and brush the back of that corner with a little egg wash. Then pick up the opposite corner and fold it over the egg-washed corner, gently pressing them together for a few seconds, using your fingers, holding it above the filling. Then gently let go and allow the fused corners to fall and slowly rest on top of the filling.

Once you’ve done this process with 6 pastries, you can now transfer them carefully with a spatula onto your parchment paper-lined baking sheet.

Brush the top of each pastry with eggwash, and bake for about 20 mins, until puffed and brown.

 *tip: since each oven is different, i always set the timer early and check on them to avoid burning. i also like to turn the baking sheet halfway through, to ensure even cooking. and try to avoid putting in 2 baking sheets in at once. it can cause uneven baking and longer cooking times.

While your pastries are baking, it’s time to make the glaze.

Whisk the confectioner’s sugar & milk in a bowl, until smooth. You don’t want the glaze too thick or too thin…just slowly add more milk until you get it to the right consistency. (it should be able to drizzle off your spoon, without being too liquid-y. see glaze below.)

Once the danishes are ready, let them cool for only a few minutes and then start to generously drizzle your glaze on. It’s ok if the danishes are still pretty hot…the glaze will just ooze and run down them, slowly setting. YUM.

The only problem with this method, is trying NOT to eat them at this point.   :)

When you’re finished and the glaze has set, they should look something like this:

Oh yeah.

The only thing left to do at this point is dust them with powdered sugar.

Go ahead. Make them look pretty!

After they’ve cooled for a few minutes, gently place them on a serving tray…and dig in!

This danish will literally transport you into the fall season. As you savor each bite, images of Halloween/fall leaves/Thanksgiving/pumpkin pies will dance in your head. (at least they did in mine…)

You’ll taste the buttery flakiness of the puff pastry, the sweetness from the melty, sugary glaze that’s oozing down the sides, the warm creaminess from the filling, and most importantly…the wonderful, festive flavor and scent of cinnamon, pumpkin and allspice.

It’s amazing.

Hope you enjoy!!

ps: you can take this basic danish recipe and make ALL kinds of fillings: apple, fig, peach, raspberry…the options are endless!

pps: recipe taken from sprinkle bakes.

ppps: original recipe from barefoot contessa.

pppps:  just kidding. i wouldn’t do that to you.