Puff Pastry with Pumpkin Filling is a homemade cinnamon puff pastry filled with a delicious pumpkin filling. 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. 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! Be sure to also try my pumpkin cream cheese danish for another tasty pastry!
Pumpkin 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. It takes just minutes to pull together, and the little bit of extra effort makes all the difference! The combination of the homemade pastry with the yummy pumpkin filling is the recipe for a perfect treat! Be sure to use this homemade puff pastry for my apple turnovers too! Or, for another yummy pumpkin breakfast treat, make sure to whip up some of my pumpkin pie pop tarts.
Puff Pastry Ingredients
Puff Pastry: This recipe is for a homemade puff pastry, but you could use store-bought in a pinch if desired.
Pure Pumpkin: Look for a can of pure pumpkin, which was formerly labeled pumpkin puree. Do not use pumpkin pie filling. There are no added spices to pure pumpkin.
Glaze: The homemade cream cheese glaze for this recipe pairs perfectly with the pumpkin flavor!
Puff Pastry Tips
- 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.
- Do not over knead the dough! This dough feels like silk. I wanted to keep kneading, to let my hands linger in the velvety soft exquisiteness, but you must resist!
- This recipe makes roughly 9-10 pumpkin pastries. I had about 1/2 cup of the pumpkin mixture leftover, and that will keep in the fridge for about 2 weeks.
- I added a bit of ground cinnamon to the dough and it truly was a game changer! The slight cinnamon flavor in the buttery pastry paired with the barely sweetened pumpkin filling seriously creates something magical.
How to Store
Although baked goods are usually best stored at room temperature, the added cream cheese in the glaze means these should be refrigerated. They will last about 3-5 days in an airtight container.
Puff Pastry with Pumpkin Filling
- ½ cup (118 g) water, cold
- 1 teaspoon kosher salt
- 2 cups (250 g) all-purpose flour about 9 ounces
- 1¼ cup (2½ sticks / 283 g) unsalted butter, cold, cubed
- 1 teaspoon cinnamon, (could also use pumpkin pie spice)
- 1 can (15 ounces) pure pumpkin
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla
Cream Cheese Glaze
- 4 ounces cream cheese, room temperature
- ½ cup (62.5 g) confectioners' sugar
- ¼ cup (61 g) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 large egg, room temperature, beaten
- In a small dish, combine the water and salt. Stir to dissolve and set aside.
- To a food processor, add flour and cinnamon. Pulse to combine.
- Add the butter to the food processor. Pulse for about 3 seconds four or five times.
- With the food processor on low speed, slowly pour in the water. Watch closely as dough will start to pull together very quickly. Once the dough forms a ball stop the processor.
- Lightly flour a clean work surface.
- Transfer the dough to the work surface and roll dough into a rough rectangle, dusting with more flour as necessary.
- Fold the dough in half, then in half again, then in half again. Wrap the folded dough in plastic wrap and chill for one hour.
- In a large mixing bowl, combine the pumpkin, vanilla, and sugar. Set aside.
Cream Cheese Glaze
- In a large bowl using a hand mixer, beat the cream cheese until smooth.
- Add in confectioners' sugar, milk, and vanilla. Mix on low until fully combined. (You may add more or less milk to reach desired consistency.) Set aside.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- Roll out the dough on a lightly floured surface. You want the dough to be thin, only about ⅛-inch thick.
- Using a pizza cutter, trim off the rough edges and then cut into about 4×5-inch rectangles. I was able to get 18 rectangles with my pastry dough.
- Brush the edges of each rectangle of dough lightly with the beaten egg.
- Add about 2 tablespoons of pumpkin puree to half of the rectangles, spreading to about a ½-inch from the edges. Top with the remaining pieces of dough.
- Use a fork to press the edges together going in about a ½-inch from the edge.
- Brush the entire top of the pastries with the beaten egg.
- Place the pastries onto the prepared baking sheet. Bake for 15-20 minutes, or until golden brown.
- Allow the pastries to cool before adding the glaze.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.