Pumpkin Puff Pastry

Pumpkin Puff Pastry is a delightful and simple treat perfect for fall gatherings or just enjoying at home. These cute little pumpkin-shaped pastries are filled with a creamy pumpkin mixture and baked until golden and flaky. They are not only tasty but also bring a cheerful touch to your table.

Why Make This Recipe

This recipe is great because it combines the flavors of pumpkin pie with the flaky goodness of puff pastry. It’s easy to make and a fun way to celebrate the season. Plus, these pastries are perfect for any occasion, whether it’s a family dinner, a potluck, or a cozy evening at home with a cup of tea.

How to Make Pumpkin Puff Pastry

To make Pumpkin Puff Pastry, you’ll need a few simple ingredients and just a little bit of time. Let’s get started!

Ingredients

• 2 sheets frozen puff pastry dough (1 box)
• 1 large egg
• 1 tablespoon cinnamon sugar
• ¾ cup pumpkin puree
• 1 tablespoon flour
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon salt

Directions

1. Prepare the Puff Pastry: Thaw the frozen puff pastry sheets according to the package instructions. Once thawed, lay them flat on a clean surface.

2. Cut the Shapes: Use a pumpkin cookie cutter to cut 9 pumpkin shapes out of each sheet of puff pastry. You’ll have a total of 18 pumpkin shapes.

3. Make the Filling: In a bowl, mix together the pumpkin puree, flour, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined.

4. Assemble the Pastries: Spoon about 1 tablespoon of the pumpkin mixture into the center of half of the pumpkin cutouts. Be careful not to overfill!

5. Seal the Pastries: Place the remaining pumpkin cutouts on top of the filled ones. Use a fork to crimp and seal the edges. Be gentle; you just want to make sure the filling stays inside.

6. Prepare for Baking: Beat the large egg and brush a thin layer of egg wash over the top of each pumpkin. Then, use a paring knife to cut two curved lines and a straight line down the middle of each pumpkin for decoration.

7. Add Cinnamon Sugar: Sprinkle each pumpkin with cinnamon sugar to give it a sweet touch.

8. Bake: Place the pastries on a prepared baking sheet, leaving a couple of inches between each one. Bake in a preheated oven at 400°F for 12-13 minutes or until the tops are golden brown and puffed.

How to Serve Pumpkin Puff Pastry

Serve these delicious pastries warm from the oven. They make a delightful snack or dessert. You can also dust them with extra cinnamon sugar before serving for added sweetness.

How to Store Pumpkin Puff Pastry

If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. You can also freeze them. Just make sure to wrap them well in plastic wrap and foil. Thaw and warm them up in the oven before serving.

Tips to Make Pumpkin Puff Pastry

• Keep the Dough Cold: Make sure the puff pastry stays cold until you are ready to use it. This helps it puff up nicely in the oven.
• Don’t Overfill: Be careful not to overfill the pastries, or they may burst open while baking.
• Use Fresh Spices: If you have them, fresh spices will give a better flavor than pre-ground ones.

Variation (If Any)

You can try different fillings if you want. Cream cheese mixed with powdered sugar and pumpkin spices can be a delicious alternative. You can also create apple or pecan-filled versions for a different taste.

FAQs

1. Can I use fresh pumpkin instead of canned? Yes, just make sure to cook and puree the pumpkin before using it in the filling.

2. Can I make these ahead of time? Yes! You can prepare the pastries, fill them, and then freeze them unbaked. Just add a few extra minutes to the baking time when you bake them from frozen.

3. What can I serve with these pastries? They go great with coffee, tea, or even a scoop of vanilla ice cream for dessert. You can also serve them at brunch with a side of fruit.