Pumpkin Cream Cheese Danish

Ingredients & Measurements:
Danish
2 sheets puff pastry, thawed according to package
1 egg
1 Tbsp. water

Pumpkin Filling
¾ cup (160g) pumpkin puree
¼ cup (45g)brown sugar
1 tsp. vanilla extract
1 tsp. cinnamon
¼ tsp. ginger
¼ tsp. Nutmeg
⅛ tsp. ground cloves
⅛ tsp. salt
1 egg, room temperature 

Cream Cheese Filling
8 oz cream cheese, softened
¼ cup (55g)granulated sugar
1 tsp. vanilla extract

Glaze Topping:
1 cup (120g) powdered sugar
2 tsp. vanilla extract
3 Tbsp. milk
Pinch of salt

Directions:
Step 1: Prep Puff Pastry and Preheat Oven
Preheat oven to 400 degrees F.
Unfold one sheet of puff pastry. Cut into 6 rectangles. Place rectangles on a parchment lined cookie sheet. Careful with a small knife, score a border about ½ inch from the edge of each rectangle. Careful to not cut through the pastry. Take a fork and poke the center of the pastry. This will help the center part to bake flat. 

Step 2: Make the Pumpkin Filling
In a small bowl combine the pumpkin puree, spices, and egg. Whisk to combine, then set aside. 

Step 3: Make the Cream Cheese Filling
In a medium bowl add the cream cheese and with a hand mixer, cream until light and fluffy.  Add the sugar and cream together. Add the vanilla extract and mix in. 

Step 4: Make Danish
Take about a tablespoon of the cream cheese mixture and spread on the surface of the inside of each danish (careful to stay within the border). Then place a tablespoon of the pumpkin filling on top of the cream cheese and lightly spread around the border of the pastry. 

Step 5: Make Egg Wash
In a small bowl combine the egg with the water and whisk. Brush each pastry edge with the egg wash. Sprinkle with granulated sugar. 

Step 6: Bake the Danish
Place the cookie sheets in the preheated oven and bake for 18-20 minutes, until the pastry is golden brown and puffed up and the center is set. Once baked, remove the pan from the oven and place on a cooling rack.

Step 7: Make the Vanilla Glaze
While the danish cool, make the glaze. In a medium bowl combine the powdered sugar with the salt and vanilla and whisk. Add the milk and whisk until you achieve a drizzle consistency. You may need to add a touch more milk if the consistency is too thick. Then drizzle the glaze on top of each danish and enjoy!

Store danish in an airtight container in the refrigerator for up to 3 days. To reheat, place a danish on a microwave save plate and heat for 15-20 seconds.

**TIPS**
To freeze: You can make the danish and before you bake them, place the cookie sheet in the freezer for an hour. Then place the frozen danish in freezer bags and keep in the freezer for up to 3 months. To thaw and bake, place frozen danish on a parchment lined cookie sheet and let sit on the counter for 30 minutes, then bake.