Confession: weekend breakfasts around these parts are an indulgence. We reserve healthy things like yogurt and steel-cut oats for weekdays while we savor delicious treats like fluffy pumpkin pancakes with maple cream cheese syrup and toasted pecans on lazy weekend mornings. Makes you want to come sleep over next Friday night, doesn’t it? I don’t blame you. This past weekend, I made pumpkin cream cheese pinwheel pastries and let’s just say nobody hated me for it.
Doubting that you, too, can make homemade pumpkin pastries? Psst. Come closer, friend; I have a secret. The good news is that because these use store-bought frozen puff pastry sheets, they are a cinch to make. Really. From start to finish they take less than thirty minutes. I even had time to squeeze some oranges for a carafe of fresh juice while my pastries were in the oven. Want to whip up a batch for your family next weekend? Here’s how:
- 2 sheets frozen puff pastry, defrosted in the refrigerator over night
- 6 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup pumpkin puree (not pie filling)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- egg white
- coarse sugar for sprinkling
- Preheat oven to 425º.
- Prepare to baking sheets by lining them with parchment paper.
- In the bowl of an electric mixer, beat cream cheese until it is smooth. Add powdered sugar, pumpkin, spice and vanilla. Beat to combine. Set aside.
- Cut each sheet of puff pastry into four equal squares. From the corner of each square, make a diagonal slice towards the center that measures about two inches long but does not reach all the way to the center (see photo below).
- Transfer sliced squares to prepared baking sheet.
- Add a dollop (about a tablespoon) of the pumpkin/cream cheese mixture to the center of the puff pastry square. Place a dab of egg white on every other corner of your sliced square. To fold the pastry into a pinwheel shape, fold each of the corners you dabbed with egg white towards the center and pinch all four corners together (see photo below). Brush egg white over the pastry and sprinkle with coarse sugar.
- Bake for 12-15 minutes or until pastry is nicely puffed and golden brown.
- Cool completely on wire rack before serving.