Pumpkin Cream Cheese Danish
As I type this, my husband is working out. Naturally I’m eating rice krispie treats…..and playing chariots of fire to make him work harder. I’m such a good wife.
Typically he will work out at night because we are both NOT morning people. I used to get up and work out in the morning, but since I’ve been exhausted, I’ve been skipping out. Oops. {I’m not that broken up about it….however my thunder thighs are extra thunderous these days.} Lately we’ll wake up at 7:30 and he’ll have 20 minutes to get ready and leave for work. I like to stay in bed til 8, but since I have a 3 year old who likes to get up at the butt crack of dawn, that usually never ever happens. Anyways, we will usually have protein shakes, cereal, oatmeal or toast for breakfast. We’re fancy folk like that. One night however, I decided to make this danish so we could have it for breakfast the next morning. Well, turns out it doubles as a dessert and we ate it all up.
And then had grapenuts with banana slices for breakfast the next day. Again, so classy, right? Yeah. We’re cool like that.
So, moral of the story: this is one of the best things to eat EVER. Sweet, creamy, cream cheesy and carby! Everything that’s worth living for is in this sweet and tasty pastry. I guess technically this isn’t a pastry because I’m a cheater and use crescent rolls, but whatevs. I’m all about breaking the rules….especially if it means it gets on your table faster.
I first made this danish a few years ago just as a cheese danish. Then I added blackberries a few months later {which was amazing!} and now today I changed it again to make it all festive for fall. This recipe is super adaptable and super easy. Feel free to make whichever version you prefer, or make up your own!
Here’s how to make it:
Start by measuring out all your filling ingredients. Pumpkin, cream cheese, sugar and all the good stuff.
Whip it all together until smooth and set aside.
Now, pop open some crescent rolls
and press them all together. Slice in some slats
and spoon the filling down the center. Fold up the sides and that’s it! Bake until lightly golden.
Like so. Isn’t it purdy?
Now you can stir together some powdered sugar, vanilla and milk {or cream} to make the glaze.
Drizzle this over the top and serve!! The filling seemed to firm up the cooler it got, so you might want to wait before serving….or not. I dug right on in. Mmmm……so so yummy 
Have a great weekend!
Pumpkin Cream Cheese Danish
Yield: 6 servings
Ingredients:
1 tube crescent rolls
6 oz. softened cream cheese
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
Directions:
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.
best use ever of crescent rolls! That pumpkin + cream cheese mixture for the filling….oh wow!
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I love this! I think I need pumpkin in a danish now. NOW!
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Yum! I love regular cheese danishes, so I can only imagine that pumpkin is an excellent addition.
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Dear God. This is amazing. I die.
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This danish sounds lovely! I love the idea of pumpkin and cream cheese!
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these look so so good – so this is what i’m missing, huh?? i can’t wait til next week!!
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O.M.G. I can make this!! Usually I shy away from pastry creations, I’m too afraid to go down that road yet…but I can do this!! YaY!
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This would never, evaaahh make it to breakfast in my house. In fact, I’m sure my entire family would get second-degree burns trying to rip it apart after it barely left the oven. It looks DELISH!!
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Love how simple this one is! Crescent roll dough rocks
What a lovely, pumpkin-y treat for fall.
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Wow! That looks amazing. My mouth is watering just looking at it. I love danishes. Thanks for the recipe.
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This sounds soooo good. Omg, what if you made a danish with, like, lemon curd on the inside? How could would that be….. drool.
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What a delicious recipe – love the pumpkin and cream cheese filling so much!
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Looks amazing and how totally easy!!
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LOL – that’s a funny story you shared. I’m sure your house smelled so good when you took it out from the oven. Love to try this – looks so simple and easy clean up!
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Seriously?! You are killing me – this is amazing!
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This looks amazeballs.
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I am definitely making this one!!! So easy!
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You always amaze me. So good.
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Wow…this looks great. The whole family loves pumpkin. I really appreciate your step by step photos too as I am so visual. The picts take out the guess work. Now that the weather is cooler, I can’t wait to make your cinnamon rolls again! It’s now my go to recipe…drooling just thinking of them!
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I wish I could have this for breakfast every morning!
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why oh why is this not good for us! it looks incredible!
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This is not good. Not good at all. I have a can of pumpkin at home that I have been trying to decide what to make with it, and I think I have a winner. I have had a long held love affair of Danish’s in all forms, so I am in deep trouble now that I can make them so easily. Thank you, I think.
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This looks amazing!! What can I use instead of crescent dough? Can I make my own dough? Want to make this tomorrow
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Lauren — October 4th, 2012 @ 7:02 am
I have no idea what else you could use! I am just used to the crescents!
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I like how you use the low-fat crescent rolls – this is totally my style. Sugar, cream cheese and low fat crescent rolls to make us feel healthy.
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Lauren — October 4th, 2012 @ 7:02 am
Haha! I know, right? All about staying healthy! LOL!
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That looks to die for. That braided look is so beautiful!
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Hi! i just made this and omg it is to die for!! both my dog and boyfriend are in love with it!!!!
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Hey! I just happened upon your website today and made this recipe. Fantastic! I substituted puff pastry sheets for the crescent rolls, and in the glaze I used maple extract instead of vanilla. Heavenly. This recipe is a keeper.
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Wow! Made these without the pumpkin and added brown sugar cinnamon mix instead. Divine… Photo via link below. For those bold enough to make the dough, it’s beyond FANTASTIC!
http://fdparkerpr.tumblr.com/#45066454010
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i have frozen sweet bread dough that i’m going to use
can’t wait to try this combo out YYYYYYUUUUUUUUMMMMMM thanx for the recipe!!!
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