Ingredients

The following ingredients have 10 Servings
  • 4 oz. cream cheese, (room temperature)
  • 2 Tbsp brown sugar
  • 2 Tbsp Hood Pumpkin Eggnog
  • 1 sheet puff pastry
  • 1 batch Pumpkin Pastry Cream ((recipe below))
  • 1 large egg, (lightly beaten)
  • Pumpkin Eggnog Icing ((recipe below))
  • 3/4 cup Hood Pumpkin Eggnog
  • 1/2 cup pumpkin puree
  • 2 large egg yolks
  • 2 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/2 cup confectioners' sugar
  • 1 1/2 Tbsp Hood Pumpkin Eggnog

Instruction

  • Pre-heat oven to 400 degrees.
  • In the bowl of a mixer or in a large bowl with a hand mixer, beat cream cheese and brown sugar together for about 2 minutes until light and fluffy. Mix in Hood Pumpkin Eggnog.
  • Place puff pastry sheet on large piece of lightly floured parchment paper and roll out into a rectangle about 1/4" thick.
  • Spread cream cheese mixture down the center of the puff pastry. Spread pumpkin pastry cream over the cream cheese. 
  • Cut 1" diagonal strips down each side of the puff pastry. Fold the top of the pastry down and then alternating from left to right, fold the strips over in a braiding pattern. Fold the bottom of the pastry up.
  • Brush with the lightly beaten egg and bake for about 18-21 minutes, until danish is golden brown
  • Let danish cool and then drizzle with pumpkin eggnog icing and slice.