Pumpkin puff pastry

Two slices of pumpkin cheese puff pastry on a white plate

Pumpkin puff pastry with a flaky, crunchy cover and warm, creamy filling of pumpkin and cream cheese. This vegetarian fall recipe needs a handful of ingredients and gets ready within 30 minutes.

Course Appetizer, Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 390kcal

Author Vandana Chauhan

Ingredients

Ingredients for pumpkin filling

¾ cup pumpkin puree homemade/ store-bought
1 tablespoon brown sugar adjust as per taste
1 teaspoon vanilla extract
2 teaspoon pumpkin pie spice

Ingredients for cream cheese filling

½ cup cream cheese softened
¼ cup powdered sugar
½ teaspoon vanilla extract

Ingredients for the glaze

¼ cup powdered sugar
½ tbsp milk
½ tbsp vanilla extract

Other ingredients

6 puff pastry squares

Instructions

Mix all the ingredients of pumpkin filling in a bowl and keep aside.
In another bowl mix the ingredients of cream cheese filling and keep that aside too.
Thaw the puff pastry squares and put on a baking tray lined with baking paper.
Mark a 0.5-inch border around each square. Prick the center with a fork so that it rises lesser than the border.
Put around 1.5 tablespoons of cream cheese filling at the center of all the puff pastry squares. Top it with some pumpkin filling
Bake in a pre-heated oven at 200°C for 16-18 minutes or until the puffs start turning golden brown.
Once done, take out the puffs and allow to reach room temperature on a cooling rack.
To make the sugar glaze, mix all the ingredients of glaze until it becomes smooth. Drizzle on top of the puffs and enjoy!

Notes

The quantity of sugar used in the recipe may vary depending upon the sweetness of your pumpkin and your taste preference.
You can also make these puffs without cream cheese if you like.
Chocolate lovers may also drizzle chocolate sauce on top instead of sugar glaze.
Don’t drizzle the glaze on hot puffs.

Nutrition