Pumpkin Cream Cheese Danish Braid

$- Puff Pastry: Use one sheet of thawed puff pastry. It should be light and flaky. This pastry creates a nice, airy texture for your braid. - Pumpkin Puree: Grab one cup of pumpkin puree. Use canned puree for ease, or make your own. Just roast fresh pumpkin, scoop it out, and blend until smooth. - Cream Cheese and Sugar: You need half a cup of softened cream cheese. Mix it with half a cup of powdered sugar for sweetness. This blend makes the filling creamy and rich. - Optional Toppings: Consider using chopped pecans or walnuts. They add a lovely crunch on top of your braid. You can sprinkle them on before baking for extra flavor. 1. Prepping the oven and baking sheet Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps the braid not stick. 2. Thawing and rolling out the pastry Take your puff pastry out of the freezer. Let it thaw completely. Once thawed, roll it out on a lightly floured surface. Aim for a rectangle about 12 x 16 inches. 3. Mixing the filling components In a mixing bowl, combine pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice. Mix these ingredients until smooth. This filling is rich and creamy. 1. Adding the cream cheese filling Place the cream cheese mixture down the center of the pastry. Leave about 3 inches free on each side. This space ensures the braid can fold easily. 2. Cutting the pastry for braiding Use a sharp knife to cut 1-inch diagonal strips along both sides of the filling. Be careful not to cut into the filling. This step is key for a beautiful braid. 3. Folding the pastry strips Fold the pastry strips over the filling. Alternate folding from each side to create a braid pattern. Pinch the ends to seal the braid well. This keeps the filling inside while baking. 1. Creating the egg wash In a small bowl, whisk together one egg and a tablespoon of milk. This egg wash gives the braid a nice golden color when baked. 2. Adding toppings before baking If you like, sprinkle chopped pecans or walnuts on top before baking. They add great crunch and flavor to your Danish braid. 3. Baking time and temperature guide Place the braid in the preheated oven. Bake for 20-25 minutes until the pastry is golden and flaky. Let it cool slightly before serving. This treat is best enjoyed warm! - Ensuring flaky layers in puff pastry: Start with cold puff pastry. Keep it chilled until you're ready to roll it out. This helps create those light, flaky layers. Use a light hand when rolling. Don't overwork the dough, or the layers can stick together. - Tips for preventing filling spillage: Make sure to leave enough space on the edges of the pastry. When you cut the strips, do it gently, avoiding deep cuts into the filling. This helps keep the mixture inside as you braid. - Best practices for the egg wash application: Whisk the egg and milk until mixed well. Use a pastry brush to apply the wash evenly. This gives a beautiful golden color and shine. Don’t forget to brush the ends of the braid for a nice finish. - Overmixing the filling: When you mix the pumpkin and cream cheese, stop as soon as it's smooth. Overmixing can lead to a runny filling that oozes out while baking. - Cutting techniques for even braiding: Cut the strips about 1 inch apart and at a diagonal. This helps create a uniform braid. If they are too thick or thin, the braid won’t look nice and may bake unevenly. - Timing adjustments based on oven type: Every oven is different. Keep an eye on your Danish braid while it bakes. If your oven runs hot, check it a few minutes early to avoid burning. {{image_2}} You can switch out some ingredients to fit your taste. Here are some ideas: - Alternative pumpkin flavors: If you want a twist, use sweet potato or butternut squash puree instead of pumpkin. Both give a nice flavor. - Dairy-free options for cream cheese: Use a dairy-free cream cheese brand found in stores. This works well for those who avoid dairy but love the taste. - Sweetener alternatives for powdered sugar: You can use coconut sugar or agave nectar if you prefer a less processed option. Just mix it in until the filling is smooth. Make this treat fit the season with easy changes: - Adding cranberries for a holiday twist: Toss in some fresh or dried cranberries into the filling. This adds a tart flavor that pairs well with the sweet pumpkin. - Drizzling with caramel or chocolate: After baking, drizzle caramel or melted chocolate over the braid. This extra touch makes it more indulgent. - Modifying spices for different preferences: Change the spices to match your taste. You can try cinnamon, nutmeg, or even a pinch of ginger to switch things up. To keep your pumpkin cream cheese Danish braid fresh, store it in an airtight container. This method helps to lock in moisture and flavor. You can keep it in the refrigerator for up to three days. If you want to save it for longer, freeze it. Wrap the braid tightly in plastic wrap and then in aluminum foil. This way, it can last up to three months in the freezer. When you're ready to enjoy your leftovers, reheating them correctly is key. Preheat your oven to 350°F (175°C). Place the Danish braid on a baking sheet. Heat it for about 10-15 minutes. This helps to keep the pastry flaky. If you want to refresh the texture, you can cover it with foil for the first half of heating. Then remove the foil to crisp the outside. Enjoy your delicious treat just like it was fresh! You can prepare the Danish braid a day in advance. Roll out the puff pastry and fill it with the cream cheese mixture. Instead of baking, cover it tightly with plastic wrap. Store it in the fridge. This keeps it fresh and ready for baking. - If you make it ahead, bake it the next day. - Always check for freshness before using. Yes, you can freeze the braid. After shaping the braid, wrap it well in plastic wrap. Place it in a freezer bag. This helps keep it fresh and tasty. - For best results, freeze it before baking. - When ready to serve, thaw it overnight in the fridge. This Danish braid is great for breakfast or dessert. You can serve it warm with a side of whipped cream or vanilla ice cream. - Fresh fruit like apples or berries pairs well too. - For drinks, try coffee, tea, or a spiced cider. We explored how to make a pumpkin cream cheese Danish braid from scratch. You learned about key ingredients like puff pastry and pumpkin puree. The step-by-step guide helped you prepare, shape, and bake the braid perfectly. I shared tips to avoid common mistakes and variations to try. Remember, the perfect braid combines flavor and structure. Enjoy experimenting with different toppings and fillings. Whether for breakfast or a dessert, this recipe can impress everyone. Happy baking!$

Indulge in the delicious flavors of fall with this Pumpkin Cream Cheese Danish Braid! This easy recipe combines rich pumpkin puree and creamy cheese wrapped in flaky puff pastry. Perfect for breakfast or dessert, it’s sure to impress your guests! Follow our simple steps to create this beautiful braid topped with nuts for an extra crunch. Click through to explore the full recipe and make your kitchen smell amazing!

Print Recipe Pin Recipe

Ingredients

1 sheet of puff pastry, thawed

1 cup pumpkin puree

1/2 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 egg, for egg wash

1 tablespoon milk, for egg wash

Optional: chopped pecans or walnuts for topping

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry on a lightly floured surface into a rectangle, about 12 x 16 inches.

In a mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and well combined.

Place the cream cheese mixture down the center of the puff pastry, leaving about 3 inches of space on either side.

Using a sharp knife, cut 1-inch diagonal strips along both sides of the filling, making sure not to cut into the filling itself.

Fold the pastry strips over the filling, alternating from side to side to create a braid pattern. Pinch the ends to seal.

In a small bowl, whisk together the egg and milk to make an egg wash. Brush the mixture over the top of the braided pastry to give it a golden color when baked.

If desired, sprinkle chopped pecans or walnuts on top before baking for extra crunch and flavor.

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and flaky.

Allow to cool slightly before serving. You can drizzle additional powdered sugar icing on top if desired.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8