Pumpkin Pie Pastelillos
Original Recipe
Ingredients
- 1 sheet of puff pastry
1 cup of pureed pumpkin
¼ cup brown sugar, packed
1 egg
1 tablespoon AP flour
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon salt
- For egg wash
1 egg
1 tablespoon water or milk
Directions
- In a large bowl, mix together the pureed pumpkin, brown sugar, egg, flour, vanilla extract, pumpkin pie spice, and salt. Set aside.
- Remove the store-bought puff pastry from the fridge and roll it out into a ¼”-thick rectangle on a lightly floured surface. Using a pumpkin-shaped cookie cutter, cut out as many pumpkins as possible and place them on an un-greased baking sheet. If the dough is soft at this point, place the baking sheet in the fridge for a few minutes until the dough has hardened again. While the pumpkin cutouts are in the fridge, make an egg wash by whisking together one egg and water or milk.
- Preheat the oven to 375°F.
- Once the pumpkins have hardened, place 1 tablespoon of pumpkin filling onto the center of only half of the cut-out pumpkins. Using a clean finger, rub water around the edges of the pumpkin, then place one of the plain pumpkin cutouts (without pumpkin filling) on top. Crimp the edges with a fork to seal the pastry around the pumpkin filling.
- Brush the filled pumpkins with egg wash, then sprinkle granulated sugar on top before placing them in the oven for 12-15 minutes, or until they are golden brown.
- Remove the pumpkins from the oven and let them cool slightly before dusting them with powdered sugar.
- Serve and enjoy!
Information
- Category
- Desserts
- Yield
- 20 Pumpkins
- Total Time
- 14 minutes, 59 seconds