Recipes

Easy Maple Pumpkin Danish Recipe

Can I tell you a secret? I don’t really care for pumpkin. I know, I know. It’s pumpkin season and everyone goes wild over it. I don’t care for the smell and I don’t care for the taste. I usually keep this little secret to myself during the holidays to avoid glares from the pumpkin-worshippers.

My son happens to love pumpkin, so I’ve been trying to create something we both might enjoy. I love the smell of maple. To me it smells just like the holidays; warm and nostalgic. I made this maple pumpkin danish the other morning and it made my house smell like Christmas heaven! It might be made for Christmas breakfast.

easy puff pastry maple pumpkin danish braid recipe and tutorial

Don’t be intimidated by the puff pastry or the braid! It’s really simple to do, but it looks so beautiful and impressive (which is great if you have company over :).

Let your frozen puff pastry sheet sit out for 30-40 minutes. You want it to be easy to unfold, but still cold. Gently roll it out to make the edges smooth.

easy puff pastry maple pumpkin danish braid recipe and tutorial

With a pizza cutter, cut 1-inch strips down the left and right thirds of the dough, leaving the center untouched.

easy puff pastry maple pumpkin danish braid recipe and tutorial

Spread the filling down the center to the desired thickness. Take one strip from the right and lay it across the filling, then cover with a strip from the left. Continue this all the way down the braid.

easy puff pastry maple pumpkin danish braid recipe and tutorial img_5373

Brush the pastry with the egg wash and bake for 20 minutes until golden brown. After removing from the oven, let it cool for several minutes before glazing. Drizzle glaze over the pastry while it’s still warm, but not hot. Enjoy!

easy puff pastry maple pumpkin danish braid recipe and tutorial

Print Recipe
Easy Maple Pumpkin Danish Recipe
This pastry smells and tastes delicious! It's great to make for guests over the holidays because it's simple to throw together but looks so elegant! Printed from milkandspoon.com
easy puff pastry maple pumpkin danish braid recipe and tutorial
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Filling
Glaze
Egg Wash
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Filling
Glaze
Egg Wash
easy puff pastry maple pumpkin danish braid recipe and tutorial
Instructions
  1. Set out frozen puff pastry for 30-40 minutes until it is easy to unfold, but still cold. If it gets warm and sticky, put in the freezer for 5 minutes or in the refrigerator for 10-15 until chilled again.
  2. Preheat oven to 400 degrees. Mix together pumpkin, brown sugar, maple, and pumpkin spice in a medium mixing bowl.
  3. Remove parchment wrapping and unfold pastry. Gently roll out with a rolling pin to flatten the edges.
  4. With a pizza cutter, cut 1-inch strips down the left and right thirds of the pastry dough, leaving the center untouched.
  5. Fill the middle with the pumpkin filling to desired amount.
  6. Take the first strip on the right and lay it across the filling, repeat with the first strip on the left. Continue right to left all the way down the pastry.
  7. Mix the egg with the water to make an egg wash. Gently brush the pastry with the egg wash (this will help it brown to the pretty golden color).
  8. Bake at 400 degrees for about 20 minutes until golden brown and puffed up.
  9. Let the pastry cool for 10-20 minutes while making the glaze.
  10. To make the glaze, mix the sugar, maple, butter, and milk. Add more maple for a stronger flavor, and more milk (in small increments) until you get the desired consistency.
  11. When the pastry is warm but not hot, drizzle the glaze over in gentle sawing motions.
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