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Puff Pastry with Pumpkin Filling

There is something magical about puff pastry!

Course Breakfast
Cuisine American
Keyword puff pastry, pumpkin puff pastry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9
Calories 153 kcal
Author Amanda Rettke

Ingredients

Pastry

  • 10 punces 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

Pumpkin Filling

  • 1 can 15 ounces pumpkin puree
  • 1/3 cup sugar
  • 1 tsp. vanilla

Cream Cheese Frosting

  • 4 oz cream cheese at room temperature
  • 1/2 cup powdered 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.