Pumpkin And Cream Cheese Puff Pastry Recipes

PUMPKIN AND CREAM CHEESE PUFF PASTRY

Steps:

• Remove the puff pastry dough from the freezer and let it thaw.
• Preheat your oven to 350°F.
• Prepare the filling by combining the softened cream cheese, pumpkin puree, pumpkin pie spice, cinnamon, and brown sugar in a bowl.
• Once your puff pastry dough is thawed, unfold the sheet.
• Cut both sheets into nine even squares, giving you a total of 18 squares.
• Add about a tablespoon of filling to each square.
• Beat an egg in a bowl and brush the egg wash on the outer portion of the squares.
• Fold each square to form a triangle.
• Brush the top of the triangles with egg wash and place them in a preheated oven at 350°F for 12-15 minutes until they are golden brown.
• While the pastelito (puff pastries) are in the oven, combine the sugar and water in a medium sauce pot.
• Place the pot over medium-high heat and continuously stir until all the sugar is dissolved and the mixture comes to a boil.
• Remove from the heat and set aside.
• Once the pastelito (puff pastries) are out of the oven, brush the top of them with the sugary syrup.
• Serve and enjoy!

PUMPKIN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.