Crafting Homemade Puff Pastry with a Pumpkin Twist

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Embark on a culinary adventure with Puff Pastry filled with a luscious pumpkin filling—an exquisite homemade treat that combines the delicate layers of cinnamon-infused puff pastry with the richness of pure pumpkin. Join the pumpkin craze and elevate your mornings with this irresistible recipe that caters to the palate of pumpkin enthusiasts, breakfast pastry aficionados, butter lovers, and food connoisseurs alike.

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Crafting Homemade Puff Pastry with a Pumpkin Twist

The Journey Begins with Homemade Puff Pastry

The foundation of this delightful creation lies in homemade puff pastry. While store-bought options exist, the magic unfolds when you invest a few minutes in crafting your own. The process is a labor of love, and the result is a silky, velvety pastry that surpasses the convenience of pre-packaged alternatives. The touch of ground cinnamon in the dough adds a game-changing dimension, enhancing the overall flavor profile.

Crafting Homemade Puff Pastry with a Pumpkin Twist

Puff Pastry Ingredients

Puff Pastry:

This recipe guides you through crafting a homemade puff pastry, although store-bought can be a suitable substitute in a pinch.

Pure Pumpkin:

Opt for a can of pure pumpkin, avoiding pumpkin pie filling. The absence of added spices allows the true pumpkin flavor to shine.

Glaze:

Complete the ensemble with a homemade cream cheese glaze that perfectly complements the pumpkin-infused goodness.

Crafting Homemade Puff Pastry with a Pumpkin Twist

Crafting the Perfect Puff Pastry

Achieving the ideal puff pastry involves precision and attention to detail:

Water Temperature:

Use very cold water to create the desired texture. While the butter can be cold, the chilling process compensates, making it unnecessary during assembly.

Kneading:

Resist the temptation to over-knead the dough. Its silkiness is a testament to its quality, and overworking may compromise its exquisite texture.

Yield:

Expect around 9-10 pumpkin pastries from this recipe, with potential leftover pumpkin mixture that can be refrigerated for up to 2 weeks.

Crafting Homemade Puff Pastry with a Pumpkin Twist

Pumpkin Filling Magic

The heart of these pastries lies in the pumpkin filling:

Cinnamon Infusion

The addition of ground cinnamon to the dough introduces a subtle but transformative flavor, creating a magical pairing with the lightly sweetened pumpkin filling.

Storage Wisdom

While room temperature is ideal for most baked goods, the cream cheese in the glaze mandates refrigeration. Store these delights in an airtight container in the refrigerator, ensuring freshness for 3-5 days.

Crafting Homemade Puff Pastry with a Pumpkin Twist

Ingredients

Pastry

  • ½ cup (118 g) water, cold (118 ml)
  • 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 cold water and salt. Stir to dissolve and set aside.
  • In a food processor, add flour and cinnamon. Pulse to combine.
  • Add cold, cubed 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. Stop when the dough forms a ball.
  • Roll the dough into a rough rectangle on a floured surface. Fold it multiple times, wrap in plastic, and chill for an hour.

Filling

  • Combine pure pumpkin, sugar, and vanilla in a large mixing bowl.

Cream Cheese Glaze

  • Beat room temperature cream cheese until smooth.
  • Add confectioners’ sugar, milk, and vanilla. Mix on low until fully combined.

Assembly

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Roll out the dough thinly on a floured surface. Trim and cut into rectangles.
  • Brush edges with beaten egg. Spoon pumpkin filling on half the rectangles and top with the remaining pieces.
  • Press edges together with a fork and brush the pastries with beaten egg.
  • Bake for 15-20 minutes until golden brown.
  • Allow to cool before adding the cream cheese glaze.

Crafting Homemade Puff Pastry with a Pumpkin Twist

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