Puff Pastry with Pumpkin Filling
There is something magical about this homemade Pumpkin puff pastry!
Servings: 9
Calories: 153kcal
Ingredients
Pastry
- 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)
Pumpkin Filling
- 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
Egg Wash
- 1 large egg, room temperature, beaten
Instructions
Pastry
- 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.
Filling
- 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.
Assembly
- 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 4x5-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.
Video
Nutrition
Serving: 10g | Calories: 153kcal