Last Tuesday I said that with the beginning of October meant the beginning of baking pumpkin treats. I shared my very first pumpkin recipe of the 2017 fall season, New England Pumpkin Cake, and promised that I would be sharing 4 more over the next four weeks! Some of you may think it is a genius plan, others may think I am a little crazy. I probably wouldn’t argue with you either way.
Week #2 is a super easy pumpkin pastry that will have people thinking you worked way harder than you actually did.
Today’s recipe was a first for me, it was the first time I have ever used puff pastry. If I am being honest, puff pastry has always seemed kind of intimidating. I felt like it would be finicky and difficult to work with, goodness was I wrong, so I have never bothered with it.
But the idea of pumpkin turnovers with a cream cheese glaze was just too good to pass up. I mean, it’s pretty much an acceptable way to eat pie for breakfast! If that doesn’t convince you to give it a try yourself, I don’t know what will.
A simple pastry made with puff pastry dough, a pumpkin pie like filling and the perfect cream cheese glaze.
Amount Per Serving
Calories from Fat 29
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 11g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 sheet puff pastry, thawed, but still cold
- 1 egg white, for brushing on the pastries
- ½ cup pumpkin
- 1 egg yolk
- ¼ cup sugar
- ½ teaspoon pumpkin pie spice
- 1 tablespoon half & half (whole milk works too)
- 2oz cream cheese (room temp)
- 1/4 C. powder sugar
- 1tsp vanilla extract
- 1/8 C half and half (or milk)
- 1) Preheat the oven to 400 F. Thaw the sheet of puff pastry, but keep it cool. Roll into a 12 x 12 inch square. Cut into 9 squares.
- 2) To make the filling beat together the pumpkin, egg yolk, sugar, spice and half and half.
- 3) Place a generous tablespoon of the pumpkin mixture in the middle, fold the pastry diagonally into a triangle and crimp the edges closed with a fork. Repeat making all 9 turnovers.
- 4) Carefully place onto a prepared pan and lightly brush with the beaten egg white.
- 5) Bake for 15-17 minutes or until lightly golden brown.
- 6) While baking whip your cream cheese then add in the powder sugar, vanilla and milk. Beat until fully combined.
- 7) Drizzle the glaze over the turnovers before serving. If you want the lines to look perfect, and not melt, cool the turnovers completely first. However, nothing beats them fresh out of the oven.
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And if you want to get really “crazy”, serve them with a drizzle of caramel too.
So good, so easy! These treats are a must bake this holiday season, especially if you are out to impress your friends. Just don’t tell them how simple they are to make.
What pumpkin treat would you like me to share next?
Now it’s time for Tuesday Talk!
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