Description
These Easy Pumpkin Danish are filled with a sweet pumpkin mixture swirled with cinnamon and brown sugar!
Ingredients
- 1 package (17 1/3 Oz. Size) Frozen Puff Pastry Sheets, Thawed
- 1 cup Pure Pumpkin
- ¼ cups Packed Light Brown Sugar
- 1-½ teaspoon Cinnamon
- 1 Egg
- 1 Tablespoon Water
- Coarse Sugar For Topping (optional)
Preparation
Preheat oven to 400ºF. Lightly grease a large baking pan with nonstick 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 9 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. Enjoy!
