Delicious Pumpkin Cream Cheese Danish Recipe

Looking for something to serve for breakfast or brunch for Thanksgiving?, then how about this recipe for Pumpkin Cream Cheese Danish it sounds so delicious to me and looking at what they look like well I am hooked

I love trying out new recipes and finding ones for you top try too so I really hope some of you fellow bakers will try this one out and let me know what you think as feedback on recipes are good for us all


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Here below is a list of the ingredients you will need to make this recipe


If you’re as big a fan as we are of the pumpkin and cream cheese combination, we can’t recommend this flaky, buttery pastry more highly. The laminated dough is a bit of a process, but your pounding, rolling, and waiting will be rewarded with rich, tender pastries — perfect for enjoying when autumn mornings require a little something extra with your coffee.





  • 1 large egg
  • 3/4 cup lukewarm water
  • 1 tablespoon sugar
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast


  • 1 tablespoon sugar
  • 1 1/4 to 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 1 1/2 teaspoons salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
  • 1 tablespoon butter, melted


  • 16 tablespoons (1 cup) cold unsalted butter


  • 1/3 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tablespoon Instant ClearJel or 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt
  • 6 tablespoons cream cheese, at room temperature
  • 1/2 cup pumpkin purée
  • 1/8 teaspoon cream cheese flavor, optional


  • 2 ounces caramel (a scant 1/4 cup, packed, or about 6 individual candies)




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