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!
Homemade Puff Pastry
It all started with a homemade puff pastry. I have made it three times in the last couple 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!
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.
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.
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 left over, and that will keep in the fridge for about 2 weeks.
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!