If you’re feeling a little fancy, but you don’t want to exert a ton of effort, I have the perfect brunch or breakfast recipe for you! As a kid, I LOVED cream cheese danishes. I remember them being sweet, creamy, and flakey. Since becoming vegan, I haven’t had any cream cheese danishes…and you know what it’s about time that’s changed. And now you’ll be able to have them too! Today, I’m sharing a delightful little recipe for the perfect Vegan Pumpkin Pie Cream Cheese Danish.
This recipe looooks fancy, but in reality, it’s fast and easy. Today, I’m using store-bought frozen puff pastry. Buying your puff pastry from the store is a lifesaver and a time saver. The brand I’m using is accidentally vegan (Pepperidge Farm brand). If you’re not able to find an accidentally (or intentionally) vegan puff pastry at the store, you could substitute store-bought crescent roll dough. It will have a bit of a different texture (less flakey and crisp), but delicious nonetheless.
Step by Step
There are a few simple steps to making these danishes. The first is letting your puff pastry defrost from the freezer at room temperature for about 20 minutes. This will help the dough be more workable and will prevent it from cracking when you try to shape the danish.
The second step is making your cream cheese filling. I use vegan cream cheese (I prefer the Trader Joe’s brand if you live in the US), vegan egg replacer (I prefer Bob’s Red Mill brand), powdered sugar, vanilla, and corn starch.
Some vegan cream cheeses are runnier than others. The mixture should be relatively thick, like in the image below, otherwise, it will run too much when baked. If you find that your mixture is on the runnier side, you can add another tablespoon or two of cornstarch to thicken it up.
The third simple step is making your vegan pumpkin pie mixture. To make this you’ll combine pumpkin puree, pumpkin pie spice, vegan egg replacer (again, I prefer Bob’s Red Mill brand), corn starch, brown sugar, and vanilla.
Then all that’s left is assembling the danishes! Store-bought puff pastry usually comes with 2 large sheets of dough. You’ll want to unfold these sheets and cut each one into 4 squares. You should have 8 total squares of dough. You’ll then brush some vegan butter on the tops of all the squares. This will really help the dough stick to itself as you fold over the corners to shape the danish.
After folding the corners into the center of the square (to form an octagon), you can dollop some cream cheese mixture into the center. Be careful not to spoon too much cream cheese into the center because it spreads a little bit when it bakes in the oven. I found that 1 – 2 tablespoons was the ideal amount.
Next, you can add the pumpkin pie mixture on top of the cream cheese. I put mine on in a swirl with a piping bag, but you could also just dollop it into the center of the cream cheese. Lastly, you just need to pop them in the oven and watch them puff up!
These Vegan Pumpkin Pie Cream Cheese Danishes are
And so flakey!
This pastry tastes pretty much exactly as the name describes. It’s a mashup of all the best parts of a pumpkin pie and all the best parts of a cream cheese danish…all made vegan. It’s wonderful!
They feel fancy, but at the same time, they’re super fast and easy to whip up. These danishes make for a perfect fall weekend treat. And, they store great in the fridge for up to 5 days, so you can eat them all week long!
Cream Cheese Filling
- 8 ounces vegan cream cheese
- 1 tbsp vegan egg replacer, (Bob’s Red Mill) mixed with 1 tbsp water
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
- 3 tbsp cornstarch
Pumpkin Pie Swirl
- 1 cup pumpkin puree
- 2 ½ tsp pumpkin pie spice
- 1 tbsp vegan egg replacer (Bob’s Red Mill) mixed with 1 tbsp water
- 1 ½ tbsp cornstarch
- ⅓ cup brown sugar
- ½ tsp vanilla extract
Vegan egg wash
- 1 tbsp vegan butter , melted
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 2 tsp cinnamon
- Preheat the oven to 400 degrees F.
- Remove your frozen puff pastry from the freezer and let it defrost at room temperature for 20 minutes.
- In the meantime, make the cream cheese mixture by combining the vegan cream cheese, vegan egg replacer, powdered sugar, vanilla, salt, and cornstarch together in a medium-sized bowl. Mix with your hand mixer or whisk until well combined. *
- Make the pumpkin pie mixture by combining the pumpkin puree, pumpkin pie spice, vegan egg replacer, cornstarch, brown sugar, and vanilla into a medium bowl.
- If you’d like to pipe the mixture onto the danishes, transfer it to a piping bag or a medium-sized plastic ziplock bag. If using a ziplock bag, cut the bottom corner off at a diagonal. If you prefer to spoon the pumpkin pie mixture onto the danish, leave it in the bowl.
- Once the puff pastry as thawed, unfold the sheets and cut each one into 4 squares. You should have 8 total squares.
- Brush a bit of the vegan egg wash (melted vegan butter) onto the tops of the squares. Fold the corners of the square into the center and lightly press them down to make them stick.
- Dollop about a tablespoon of the cream cheese mixture into the center of the dough.
- Dollop about 1-2 teaspoons of the pumpkin pie mixture into the center of the cream cheese mixture. Or if using a piping bag, pipe the mixture in a spiral shape on top of the cream cheese.
- Brush some more vegan butter onto the exposed folded corners of the danish.
- Combine the ingredients for the cinnamon sugar topping together and sprinkle on top of the danishes.
- Bake for 18-20 minutes. The pastry should be puffed up and golden brown.
*The cream cheese mixture should be relatively thick, otherwise, it will run too much when baked. If you find that your mixture is on the runnier side, you can add another tablespoon or two of cornstarch to thicken it up.
**Store in the fridge for up to 5 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gSodium: 95mgCarbohydrates: 29gFiber: 1gSugar: 25gProtein: 1g
Nutitional info is an estimate.
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