Puff Pastry with Pumpkin Filling

filed under: Bread on September 30, 2019

I have officially jumped on the pumpkin bandwagon and I am so excited about it!  This recipe is absolutely amazing, and the perfect way to start any day. You are going to LOVE this Homemade Pumpkin Puff Pastry!

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Homemade Puff Pastry

It all started with a homemade puff pastry.  I have made it three times in the last couple of days and love it more and more each time. Yes, I know you can buy it from the store, but there is NOTHING like making it from scratch. Try it just once and you will see!

Piece of Pumpkin Puff Pastry

The great thing about this puff pastry is that it takes just minutes to pull together!  I was shocked at just how easy and foolproof it is.  Every single time I have made it, the dough has been perfect.

Raw Puff Pastry Dough

 

A word of caution:  This dough feels like silk.  I wanted to keep kneading, to let my hands linger in the velvety soft exquisiteness, but you must resist!  Over kneading is a no-no.

Puff Pastry Dough

The Secret to Puff Pastry

Water temperature. You want very cold water! The butter can be cold, but because of the chilling process, it does not need to be when assembling the recipe.

I think that I ended up liking the ‘rustic’ look best.  Sure, you can get out your ruler and make a perfect rectangle and measure each perfect little pocket of pumpkin loveliness OR you can eyeball it and enjoy it just the same.

For the delectable frosting drizzle: Place cream cheese in a pastry bag and snip off a very small portion.  Apply pressure to bag and drizzle over each pastry while it is still warm.

This recipe makes roughly 10 pumpkin pastries.  I had about 1/2 cup of the pumpkin mixture leftover, and that will keep in the fridge for about 2 weeks.

One Pumpkin Puff Pastry

Just look at those flaky layers of buttery deliciousness!  My third attempt at these is when I decided to add cinnamon to the dough.  I have to tell you… it is incredible.

The slight cinnamon flavor in the buttery pastry paired with the barely sweetened pumpkin filling seriously creates something magical.

Here is another plus, without the frosting these pastries have just 1/3 cup of sugar in the entire recipe!  If you use a small amount of frosting you can actually feel good about giving them to your family for breakfast. 🙂  (Note, I was not able to use a sparse amount of frosting.  I mean, cream cheese.  Obvi.)

If you are a pumpkin fan, a breakfast pastry fan, a butter fan, a fan of food in general, you will want to try these!

Halved Pumpkin Puff Pastry

4.5 from 2 votes
pumpkin-pastry
Puff Pastry with Pumpkin Filling
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

There is something magical about this homemade Pumpkin puff pastry!

Course: Breakfast
Cuisine: American
Keyword: puff pastry, pumpkin puff pastry
Servings: 9
Calories: 153 kcal
Author: Amanda Rettke -iambaker.net
Ingredients
Pastry
  • 10 ounces cold unsalted butter (2 1/2 sticks)
  • 1/2 cup cold tap water
  • 1 tsp. salt
  • 2 cups all-purpose flour about 9 ounces
  • 1 tsp. cinnamon (could also use pumpkin pie spice)
Pumpkin Filling
  • 1 can (15 ounces) pumpkin puree
  • 1/3 cup granulated sugar
  • 1 tsp. vanilla
Cream Cheese Frosting
  • 4 oz cream cheese, at room temperature
  • 1/2 cup confectioners sugar
  • 1 tsp. vanilla extract
  • 1/4 cup milk
Instructions
Pastry
  1. Measure water and add salt; stir to dissolve and set aside.
  2. Put flour and cinnamon into food processor.
  3. Coarsely dice all butter and place in food processor on top of flour. Pulse for about 3 seconds four or five times.
  4. Drizzle water into food processor on low speed. Watch closely as dough will start to pull together very quickly. Once the dough forms a ball stop the processor.
  5. Flour work surface and scrape dough from work bowl.
  6. Roll dough into a rough rectangle, dusting with more flour if the dough gets too sticky.
  7. Fold the dough in half, then in half again, then in half again. If you are able fold it over one more time, then wrap in plastic and chill for one hour.
Filling
  1. Put pumpkin puree in a bowl and mix well with sugar and vanilla. Set aside.

Cream Cheese Glaze
  1. Beat cream cheese with handheld mixer until creamy. Add in remaining ingredients and mix on slow until fully combined. (You may add more or less milk to reach desired consistency.)
When you are ready to assemble to Pumpkin Puff Pastries:
  1. Heat oven to 350°F.

  2. Roll out the dough on a lightly floured surface. You want the dough to be thin, only about 1/8 inch thick.
  3. Using a pizza cutter, trim off the rough edges and then cut into small sections, about 4 inches by 5 inches. I divided the dough into thirds lengthwise, and then halves width wise. You can see that my rectangles are not perfect and that is just fine.
  4. Beat egg in a bowl and grab a pastry brush. Brush the edges of the pieces of dough lightly with the egg.
  5. Add about 2 tablespoons of pumpkin puree to half of the rectangles, spreading to about half an inch from the edges. Top with the remaining pieces of dough.
  6. Use a fork to press the edges together going in about 1/2 inch from the edge. (The first couple times I made this I just barely made marks with the fork and when they baked you could not tell. I prefer the look of a larger fork impression.)
  7. Generously brush the entire top of the pastry with the egg.
  8. Place the pastry on a parchment lined baking sheet and bake for about 20 minutes. When done, pastries should be golden brown and puffed up.

Recipe Video

Other fillings for Puff Pastry:

  • Blueberry
  • Strawberry
  • Cherry
  • Cream Cheese
  • Chocolate (Nutella)

Love Pumpkin? Check out these other highly rated recipes:

Pumpkin Sweet Rolls

Caramel Pumpkin Butter Bars

Pumpkin Spice Chocolate Chip Cookies

Pumpkin Crisp

Pumpkin Earthquake Cake

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Comments

  • Debbie says:

    I don’t have a food processor so I used Pepperige Farm Puff Sheets. Super quick and easy-they barely neeed any rolling! It made 6 using both sheets in box. Came out really good and buttery and flaky, but the filling wasn’t sweet at all-tasted more like squash, than pumpkin pie, which was what I expected! Good, but not sweet and breakfasty. Any suggestions?! Blesisings 🙂

    • Amanda says:

      You can always make it sweeter! Add more sugar to your filling. 🙂

  • Paula says:

    Do you think this recipe is freezable? Before or after it’s baked?

    • Amanda says:

      It definitely is, before it is baked. 🙂

  • Ellie Elliott says:

    These look divine! I was never really into pumpkin until this year and I look forward to trying out this recipe! Thanks for sharing!

  • Shadi says:

    They look awesome <3 Thank you for the amazing recipe 🙂

  • Kim says:

    I just made these last night, with a brown sugar-cinnamon filling (our favorite breakfast pastry filling). They were meant for breakfast this morning, but they didn’t make it – they are SOOO GOOD!!! This puff pastry is dangerous stuff. It’s so flaky and perfect, but so easy. I can’t wait to fill it with all other kinds of delicious fillings. I’m already thinking about apple and cherry turnovers. 🙂 Thanks so much for the great recipe!

    • Amanda says:

      So glad you liked it!!!! Now I need to make some apple and cherry turnovers too… 🙂

  • Jenn says:

    Can you use dairy free butter?

  • Courtney says:

    If you don’t have a food processor and can you still make the puff pastry

  • A says:

    The reason this comes together so quickly is that it is rough puff pastry not true traditional puff pastry. Still sounds like a great recipe

  • sheryl says:

    your recipes look great.

  • Betty says:

    How could I change the filling to something like strawberry or raspberry? How do I know what or how much to use?

    • Amanda says:

      You can use any filling of your choice, the amount you add is the same as I have listed in this recipe.

  • Joyce says:

    I do everything by hand so how long will it take me to make puff pasety

  • Ayo says:

    can i use a mixer instead of a food processor?

  • Denise says:

    I made this recipe, it turned out pretty good.
    I used apple purée.
    Made nice hand pastries/pies.
    Good flavor, just not as flaky as I hoped.
    More like a pie crust.

  • Elaine says:

    I am also wondering if you can use a blender instead and pule it? Love your recipes!

  • Elaine says:

    IO meant pulse it!

  • Cathy says:

    Thank you for another great recipe Amanda. My son said he loves anything pumpkin so I am going to use your recipe for puff pastry with pumpkin filling. Perfect timing for this recipe, his birthday is in a few weeks. Now that I will make him happy, my turn. Would love to make chocolate filled puff pastry. I love my chocolate. Do you think ganache would work?

  • Rosemary Cessna says:

    I’m not understand the flour weight. Is it 2 cups of flour or 9 oz ?? Or is it 2 cups + 9 oz of flour??

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