Easy Pumpkin Pastries
It’s Pumpkin Spice season. Even though I don’t like Pumpkin Spice in my coffee ( See my Facebook page) I still love pumpkins. Fall is so great because it means Fall Fun on the Farm and pumpkins, pumpkins, pumpkins, and more pumpkins. I can hardly wait to start back on the farm it is my second home. So to celebrate the season, I thought I would share this recipe for yummy and easy pumpkin pastries. Enjoy.
Ingredients
- 2 boxes of puff pastry sheets
- 1 large egg
- 2 tsp of cold water
- 1 C pumpkin puree
- 1/2 C sugar
- 1 1/2 tsp pumpkin pie spice
Directions
- Remove puff pastry from packaging and allow to thaw
- Preheat oven to 400 degrees and line a cookie sheet with parchment paper
- In a large bowl, mix together the pumpkin, sugar, and pumpkin pie spice
- Set aside
- In a small bowl, mix together the egg and cold water
- Set aside
- Place a sheet of puff pastry onto a piece of parchment paper
- Spread about 1/4 C of the pumpkin mixture onto the puff pastry sheet
- Roll the puff pastry sheet into a log
- Using a sharp knife, cut down the center of the puff pastry sheet, leaving 1 1/2 inch not cut at the top
- Twist the two pieces into a braid by folding them over each other
- Twist the pastry into a circle and connect the ends by pressing them together
- Place onto a cookie sheet
- Repeat steps with remaining pastry sheets
- Brush egg mixture onto each pumpkin pastry
- Bake in the preheated oven for 35 minutes or until golden brown
- Remove from oven and allow to cool for 5-10 minutes before enjoying.
Easy Pumpkin Pastries
Ingredients
- 2 boxes of puff pastry sheets
- 1 large egg
- 2 tsp of cold water
- 1 C pumpkin puree
- 1/2 C sugar
- 1 1/2 tsp pumpkin pie spice
Instructions
- Remove puff pastry from packaging and allow to thaw
- Preheat oven to 400 degrees and line a cookie sheet with parchment paper
- In a large bowl, mix together the pumpkin, sugar, and pumpkin pie spice
- Set aside
- In a small bowl, mix together the egg and cold water
- Set aside
- Place a sheet of puff pastry onto a piece of parchment paper
- Spread about 1/4 C of the pumpkin mixture onto the puff pastry sheet
- Roll the puff pastry sheet into a log
- Using a sharp knife, cut down the center of the puff pastry sheet, leaving 1 1/2 inch not cut at the top
- Twist the two pieces into a braid by folding them over each other
- Twist the pastry into a circle and connect the ends by pressing them together
- Place onto a cookie sheet
- Repeat steps with remaining pastry sheets
- Brush egg mixture onto each pumpkin pastry
- Bake in the preheated oven for 35 minutes or until golden brown
- Remove from oven and allow to cool for 5-10 minutes before enjoying.
Tried this recipe?Let us know how it was!
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