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 pastry with tangy cream cheese filling and let’s just say nobody hated me for it.
We have a local bakery that makes amazing pastries of all types. We kept waiting and waiting for them to add a pumpkin pastry to the lineup for fall and though they kept promising one, it never came. I just couldn’t let it go, so I had to create my own. I was intimidated at the thought of it, but it turned out way easier than I thought.
Doubting that you, too, can make homemade pumpkin pastry? 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.
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.
If you’re hosting a fall baby shower or brunch, these would be a perfect menu addition, especially because they can be made in advance. They’re best served on the day they’re made, but you could easily put together the filling a day or two ahead of time and then assemble the pastries on the morning of your event.
Or, you could do what I’d do and make a batch just for your family. There’s more to go around that way.
- 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.