Ingredients
- 1 package puff pastry
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 egg (for egg wash)
- Sea salt (for sprinkling)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface until about 1/8 inch thick.
- In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger until well combined.
- Cut the pastry into rectangles about 3 inches by 6 inches.
- Place a tablespoon of the pumpkin mixture in the center of each rectangle.
- Fold the sides of the pastry over the filling and pinch to seal, twisting the pastry if desired.
- Brush the tops with egg wash for a golden-brown finish.
- Bake for 20-25 minutes until puffed and golden.
- Cool slightly before serving, and sprinkle with sea salt or drizzle with maple syrup if desired.
Notes
Use chilled filling to maintain the pastry’s texture, and avoid overfilling to prevent bursting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian