Pumpkin Pastries Recipes
PUMPKIN PASTIES (TURNOVERS)
Pumpkin pasties are a sweet, baked pastry filled with spiced pumpkin filling. These handheld turnovers are perfect for serving at your next Harry Potter themed party or for Halloween.
Provided by Heather
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Dust surface with flour and roll out pie crust to 1/8" thickness. Cut dough into 3 to 4 inch circles using a cookie cutter, round lid, or drinking glass. Reroll dough and continue cutting circles until no dough remains. I made twenty 3.5" round circles from two pie crusts.
- Lay dough onto prepared baking sheets and add 2 teaspoons of filling to the center of each dough circle (this amount will vary based on the size of your circles). Fold dough over to cover filling and pinch the edges closed using a fork.
- In a small bowl, whisk together egg and water. Brush the top of each pasty with egg wash, sprinkle with turbinado sugar, and cut three slits into the top of each pasty to vent.
- Bake for 20-24 minutes, or until pasties are golden brown. Transfer to a cooling rack and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 99 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 74 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Provided by Katherine Kallinis Berman
Categories HarperCollins Pastry Pumpkin Fall Thanksgiving Appetizer Phyllo/Puff Pastry Dough Honey Vegetarian Bake Dessert
Yield Makes about 36 triangles
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Grease a baking sheet with butter.
- Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
- Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
- Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
- Repeat until all of the pumpkin filling is used up.
- Bake for 30 minutes or until the tops of the triangles are golden brown.
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- Roll out the 2 pie crusts. Cut out 12 circles about 4 inches in diameter using the top of a large cup, cookie cutter, or bowl.
- You will not be able to get all 12 circles at once. Cut out as many as you can, roll the remaining dough into a ball, and using a rolling pin, roll it out again to cut more circles.
- Using the rolling pin again, gently roll out each circle just a little more to create a slightly thinner crust than a regular pie crust.
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