Friend in Knead
Look no further for the perfect breakfast pastry this fall!
These sourdough pumpkin cheesecake danishes are the perfect company for your morning coffee. Similar to a pop tart- with just the right amount of pumpkin spice and flaky crust to complement the creamy pumpkin center. Don’t let the dough intimidate you, this recipe is quite forgiving. You won’t be disappointed!
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Sourdough Puff Pastry:
1/2 cup starter (120 g) (fed 1:5:5 ratio night before)
1/4 cup sugar (50 g)
1/4 cup butter, unsalted (57 g)
1 egg
1 egg yolk
200 g whole milk
4 cups (500 g) flour
1 t salt (6 g)
1 t vanilla
Butter block:
226 g butter, unsalted (2 sticks or 1 cup)
1 T flour, for dusting
In the morning after your starter has doubled, make your dough.
Combine all your dough ingredients except the in bowl of stand mixer, and knead 5-10 minutes. You want a dough to form. Add butter in 1 Tablespoon pats and incorporate throughout your dough. Lightly spray a bowl, and transfer dough to bowl. Cover dough. Allow to proof 6 hours at room temperature (78 degrees). You don’t need a lot of rise this is more for fermentation. Transfer to refrigerator overnight.
Make your butter block:
Using a floured square of parchment paper, slice 2 sticks of butter (1 cup or 226 g) lengthwise into 4 slices. Layer 4 slices on parchment, and layer the other 4 next to them. Cover butter with a sprinkle of flour, and then fold parchment to make a square. Flip butter packet over, and using a rolling pin press and roll to form a solid square of butter. Transfer to refrigerator overnight.
The next day, roll your dough out to a long rectangle. You want this twice as long as the butter packet and 1 in wider. This is roughly 7x20 inches. This doesn’t need to be perfect, but you do want the dough to be able to seal the butter. After you roll out your dough, place your butter packet in the center. Fold the bottom half over the butter, and repeat from the top. Trip edges if you need to. Press down on the seams with your fingers sealing the butter in. Rotate the dough slab to have the seams facing up and down. Roll out another rectangle roughly 7x20 inches. You are now going to fold 1/3 of the dough over the center, and repeat with the bottom 1/3. You should have 3 layers of dough essentially. Fold this square in half. Wrap in plastic wrap and transfer back to the refrigerator for at least 30 minutes- 1 hour.
Remove dough from fridge and flour your surface. Repeat the step of placing dough rectangle seams facing up and down. Roll out into a long rectangle (7x20 inch) and repeat the step of folding 1/3 of the dough over the center, and the bottom 1/3 over that. Wrap again and transfer to the refrigerator.
After 30 minutes to an hour you are going to roll out your danishes. Roll out a large 14x20 inch rectangle. Trim edges to create clean edges with a pastry wheel or pizza cutter. Cut your rectangle into 3 strips lengthwise, and then each strip into 4 squares/rectangles. Transfer to two baking sheets lined with parchment paper or a silicone mat. Place 6 danishes on each pan.
Cover and allow to proof 3-4 hours at room temperature (78 degrees).
Prepare your pumpkin cheesecake filling.
Pumpkin Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup (67 g) granulated sugar
2 Tablespoons brown sugar
1 teaspoon vanilla paste or extract
1 teaspoon pumpkin pie spice
1 Tablespoon flour
1/2 cup (130 g) pumpkin puree
1 Tablespoon sour cream or Greek yogurt
1 egg
1/8 tsp salt
Puree ingredients together with hand mixer in a bowl until combined. Preheat oven to 400 F.
Make your egg wash:
1 egg
1 teaspoon avocado oil
Beat together in a small bowl and set aside.
Cut an oval or circle with a sharp knife or use a cookie cutter in center of danishes, and add 2 Tablespoons of pumpkin filling to fill the circle. Brush edges of danish with egg wash.
Bake at 400 degrees F for 20 minutes. Remove from oven and allow to cool.
While cooking make your glaze.
Glaze:
1/2 cup confectioners sugar
1/4 teaspoon vanilla extract
1 Tablespoons half and half
Combine in a bowl with hand beaters.
Drizzle icing over cooled danishes. Enjoy!
Makes 12 danishes
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