Pumpkin Cheese Danish

Ingredients

• 2 sheets puff pastry {this is equivalent to 1 box}
• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 3 egg yolks, at room temperature
• 1/4 cup canned pumpkin
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 egg beaten with 1 tablespoon water, for egg wash

Glaze

• 1 cup powdered sugar
• 1 tablespoon almond milk
• Makes 8

Directions

1. Preheat the oven to 400 degrees. Lightly grease two baking sheets, set aside.
2. Beat the cream cheese and sugar until smooth. Add the egg yolks, pumpkin, vanilla, salt, pumpkin pie spice, and cinnamon. Mix only until combined, do not over beat.
3. Unfold both sheets of puff pastry onto a lightly floured surface. Roll slightly with a floured rolling pin until the squares are roughly 10 by 10 inch square. Cut the sheets into quarters. Place 4 squares on one prepared baking sheet, place the remaining 4 on another prepared baking sheet.
4. Place a heaping tablespoon of pumpkin cheese filling into the middle of each square. If there is any leftover divide it evenly among the 8 squares. Brush the back of one corner with egg wash, then fold over the opposite corner and gently press the two corners together with your fingers, holding it above the filling. Gently lay the fused corners on top of the filling. Repeat with the remaining squares. Then, egg wash the parts of the puff pastry that are exposed on all the danishes.
5. Refrigerate the pastries on their pans for 15 minutes. Bake for 20 minutes, or until puffed and golden brown.
6. For the glaze: whisk the powdered sugar and milk until smooth. Drizzle over each pastry before it's served. Sprinkle with additional powdered sugar if desired.
7. These keep very nicely when stored in the fridge. They can be re-heated in the microwave the next day and they taste just as fresh as the day they were baked!