SAN DIEGO (CBS 8) - Fall is here, and Thanksgiving is just around the corner. What better way to celebrate than with a twist on a traditional pastry?
4 oz cream cheese, at room temperature
1/3 cup sugar, or 3 tbsp Agave syrup
4 oz pure pumpkin puree
2 extra-large egg yolks, at room temperature (reserve the egg whites for another use)
1 tsp vanilla extract
1/4 tsp salt
3 tsp pumpkin pie seasoning
2 tsp grated lemon zest
2 sheets (1 box) frozen puff pastry, thawed
1 egg beaten with 1 tablespoon water
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in a mixing bowl. Using a hand mixer cream them together until smooth
Next add the egg yolks, pumpkin puree, vanilla, salt, spice mix and lemon zest mix until just combined.
Unfold one sheet of the puff pastry onto a lightly floured surface and roll it slightly with a floured rolling pin to a 10x10-inch square. Cut the sheet into four even squares with a pizza wheel or sharp knife.
Place a heaping tablespoon of pumpkin cheese filling in the middle of each square. Brush the border of each pastry square with the egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of the pastry squares so they will stick together.
Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and browned evenly on all sides. Serve warm or at room temperature.