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Pumpkin Spice Cheese Danish

Pumpkin spice cheese strudel meets homemade pop tart in this “Spooktacular” anytime treat by Chef Emily Ellyn.

Prep Time: 15 mins

Cooking Time: 15 mins

Serves: 16 (2-inch by 4-inch) Danishes



  • 1 (16-ounce) can candied yams, drained
  • 1 cup Frigo® Shredded Parmesan Cheese
  • 1 cup Frigo® Whole Milk Ricotta Cheese
  • 3 tablespoons packed brown sugar
  • 2 teaspoons pumpkin pie seasoning
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 4 packages crescent dough sheets
  • All purpose flour for dusting
  • ¼ cup granulated sugar for garnish


Preheat the oven to 400°F.

Line two sheet trays with parchment paper and set to the side.

Add drained candied yams, ½ cup Shredded Parmesan Cheese, 1 cup Frigo® Whole Milk Ricotta Cheese, brown sugar, 1 teaspoon pumpkin pie seasoning, vanilla extract, and 1 egg to the blender and blend on high until pureed.   Add remaining ½ cup of Frigo® Shredded Parmesan Cheese, fold in with rubber spatula, and set aside.   

Sprinkle a pinch of flour over your work surface and roll dough into a rectangle that is ¼-inch thick.  Lightly sprinkle flour on the dough and rotate the dough as needed while rolling to prevent the dough from sticking.  Use a sharp knife to cut off the uneven edges along the rectangle’s sides.  Cut the rectangle into 8 equal rectangles. 

Place half of the rectangles on prepared sheet trays.  Scoop 3 tablespoons pumpkin mixture onto the center of the rectangles.  Brush edges with the remaining egg that has been beaten with a fork.

Cut out fun jack-o-lantern or spooky faces into remaining rectangles.   Place these on top of the filled rectangles on the tray creating small pockets.  Use your fingers or a fork to press down the edges and seal the pocket.

Brush the pockets with the beaten egg.  Mix ¼ cup granulated sugar and remaining 1 teaspoon pumpkin seasoning and sprinkle the egg-coated pockets with it.

Repeat above process for the remaining packages of crescent dough.  (Note:  You can create pumpkin shaped pockets by using a round cookie cutter.)

Bake the pockets for 15 minutes or until they become a deep golden brown.

Let the pockets cool slightly and serve.

Rad Tip:  Decorate the top of pockets with a simple powdered sugar and water glaze to create a sweeter treat.


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