Pumpkin pastry with cream cheese filling Perfect for brunch
Make the egg wash: in a small bowl, beat together the egg and water. Gently brush the top and sides of the pastry with the egg wash. Bake for 10 minutes then turn the pan 180 degrees and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, another 10 to 15 minutes more.
Pumpkin Bundt Cake (with Cream Cheese Filling) Live Well Bake Often
Preheat the oven to 400°F. Line two sheet trays with parchment paper, set aside. In a medium-sized bowl, mix together the 6 ounces of cream cheese, sugar, and vanilla until smooth, set aside. In another medium-sized bowl, mix together the pumpkin puree, brown sugar, flour, and pumpkin spice until smooth, set aside.
Pumpkin Cream Cheese Bread and Muffins Your Cup of Cake
1/4 cup pumpkin puree. 3-4 cups powdered sugar, sifted. 1 tsp ground cinnamon. 1 tsp vanilla extract. 1-2 tbsp heavy cream. 2 oz white chocolate, melted. Preheat the oven to 425° F. Line a large baking sheet with parchment and set aside. Roll out your puff pastry, if using homemade, to a 12x20-inch rectangle. Otherwise, cut the puff pastry.
Pumpkin Cream Cheese Bundt Cake Sweet Pea's Kitchen
Spread 1/2 of the cream cheese mixture down center of each pastry sheet. Top each with 1/2 of the pumpkin mixture. Fold over 1 pastry strip at a time, alternating sides, to enclose filling. Place pastries on baking sheet. 3 Bake 25 to 30 minutes or until pastry is golden brown. Cool on baking sheet 5 minutes. Remove to wire rack. Cool completely.
These Low Carb Cream Cheese Pancakes hit the spot! Creative Kitchen
Using an electric mixer, beat cream cheese with granulated sugar and vanilla until smooth. Add the egg and beat until smooth and creamy. Set aside. In a large bowl, whisk together pumpkin, evaporated milk, and eggs until blended. In another bowl, combine brown sugar and spices, then add to pumpkin mixture.
Pumpkin pastry with cream cheese filling Perfect for brunch
Prick all over with a fork (4-5 times per rectangle). DROP a spoonful of cream cheese filling into each Puff Pastry rectangle. Add a spoonful of pumpkin filling on top. SWIRL with a toothpick. WHISK egg and water together. BRUSH the egg wash onto the edges of each Danish. BAKE for 20 minutes until golden brown.
Pumpkin Cheesecake Pie
Set them on a greased, or parchment lined baking sheet. Beat cream cheese, pumpkin puree, powdered sugar, 1 tsp. pumpkin pie spice, salt, and vanilla until it is smooth. Spoon cream cheese mixture on short end of biscuits. Pull corners of biscuit over cream cheese mixture to tuck cream cheese mixture in. Roll pastry up.
Pumpkin Cream Cheese Bundt Cake Live Well Bake Often
Step 6 - Mix up an egg and water, brush this concoction on the pastry edges, and if you're feeling it, sprinkling sugar on top will give each pumpkin cream cheese danish a sweet crunch. Step 7 - Bake! Step 8 - While the pumpkin danishes cool, whip up the glaze. Mix the cream cheese, powdered sugar, milk, and pumpkin pie spice in a small.
PumpkinCreamCheese21024x678 Tastefully Eclectic
In a small bowl, whisk together the egg and water. Brush the outside of the pastries with the egg wash, making sure to coat all of the exposed pastry. Bake for 15-20 minutes, or until golden. Remove the danishes from the oven. Let cool slightly before sprinkling confectioners' sugar on top (if using) and serving.
Pumpkin Bundt Cake (with Cream Cheese Filling) Live Well Bake Often
Step 3: Add the Pumpkin Filling to the Top of the Cream Cheese. In a small bowl, combine the pumpkin puree, sugar and pumpkin pie spice. Stir together to combine. Then, evenly spread the pumpkin mixture over the top of the cream cheese in the center of the dough. When the breakfast braid bakes, the pumpkin and cream cheese will bake together to.
Pumpkin Cream Cheese Bread I Heart Naptime
Cut strips on either side, then spread cream cheese frosting down the middle. Spread with pumpkin pie filling (you don't have to use the entire can), then braid puff pastry over filling. In a small bowl, whisk egg and water together. Brush over pastry braid. Bake at 400F for about 30 - 35 min, until golden brown.
Cream Cheese Danish (Puff Pastry Recipe) Princess Pinky Girl
Instructions. Preheat oven to 400 degrees F. In a small bowl, mix cream cheese, vanilla, and 1/4 cup powdered sugar until smooth. Set aside. In another small bowl, mix pumpkin puree, 1/4 cup powdered sugar, and pumpkin pie spice until well blended.
Pumpkin Cream Cheese Danish
Then add pumpkin butter on top of the cream cheese mixture. Now, fold in the ends of the middle section of the phyllo dough. Then, fold in the sides alternating sides-it will kind of look like a mummy. Bake at 350 degrees for 20 minutes or until golden brown. When cool, sprinkle with powdered sugar.
Pumpkin Bundt Cake with Cream Cheese Filling Jo Cooks
Mix together the cream cheese and brown sugar. Add the pumpkin, cinnamon and nutmeg. Unfold the puff pastry on a parchment paper lined baking sheet. Spoon the pumpkin over the center section. Cut 1″ strips down each side of the dough. Fold the strips over the pumpkin filling. Brush the egg wash over the entire braid.
Pumpkin Cake with Cream Cheese Frosting Amy's Healthy Baking
Pastry. In a small dish, combine the water and salt. Stir to dissolve and set aside. To a food processor, add flour and cinnamon. Pulse to combine. Add the butter to the food processor. Pulse for about 3 seconds four or five times. With the food processor on low speed, slowly pour in the water.
Pumpkin Cream Cheese Pastries {Easy Sweet Breakfast Recipe}
Instructions. Remove the puff pastry dough from the freezer and let it thaw. Preheat your oven to 350°F. Prepare the filling by combining the softened cream cheese, pumpkin puree, pumpkin pie spice, cinnamon, and brown sugar in a bowl. Once your puff pastry dough is thawed, unfold the sheet.