Easy Pumpkin Danish

These Easy Pumpkin Danish are filled with a sweet pumpkin mixture that's swirled with cinnamon and brown sugar. Made from a puff pastry base and simple ingredients, you can have this easy breakfast or dessert ready in less than 30 minutes!

Course Breakfast, Dessert

Cuisine American

Keyword danish recipe, pumpkin breakfast, pumpkin dessert, pumpkin recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 95

Author Gayle

Ingredients

1 (17.3 ounce) package frozen puff pastry sheets, thawed
1 cup pure pumpkin
¼ cup plus 2 tablespoons packed light brown sugar
1½ teaspoons ground cinnamon
1 egg
1 tablespoon water
Coarse sugar for topping if desired

Instructions

Preheat oven to 400F. Lightly grease a large baking pan with non-stick cooking spray or line with parchment paper. Set aside.
Lightly flour a cutting board or other flat surface. Gently unfold both puff pastry sheets onto surface. Use a rolling pan to flatten a bit more, if needed. Using a round cookie cutter or biscuit cutter, cut nine circles from each sheet. Place onto prepared pan.
Lightly run a butter knife around the edges of each danish to score a circular border to hold filling.
In a small bowl, add pumpkin, brown sugar, and cinnamon. Stir to combine. Spoon pumpkin mixture evenly onto the center of each danish.
In a small bowl, add egg and water. Gently whisk to combine. Brush edges of danish with egg wash. Sprinkle coarse sugar on edges of danish, if desired. Bake for 15-18 minutes, or until danishes are golden brown.
Remove from oven and allow to cool for 5 minutes.
Serve immediately or store in an airtight container until ready to serve.

Nutrition