Puff Pastry with Pumpkin Filling

Pumpkin Puff Pastries served on a square plate

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This easy Pumpkin Puff Pastry recipe has flaky layers filled with spiced pumpkin goodness that is the perfect fall treat!

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American

Keyword: Pumpkin Puff Pastry

Servings: servings

Calories: 428kcal

Author: Lois

Equipment

Ingredients

17 ounces puff pastry (2 sheets)
1 ¼ cup pumpkin purée, drained
¼ cup light brown sugar
3 tablespoons sugar
1 ½ teaspoon cinnamon
1 teaspoon vanilla extract
2 egg yolks
¼ cup powdered sugar (optional topping)

Egg Wash

1 egg
1 tablespoon water

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Instructions

Preheat the oven to 375°F and line a medium sheet pan with parchment paper.
In a medium sized bowl add, pumpkin purée, sugar, brown sugar, vanilla extract, cinnamon and egg yolks and mix together.
Lightly dust a flat surface with flour to set the puff pastry on and spread out gently, put a thin layer of the filling all over the puff pastry.
Using a knife or a pizza cutter on the wider side, cut into long triangles.
Roll each triangle into a crescent (always start rolling on the wider side) and place on a baking sheet.
Mix an egg and a little bit of water together and use a pastry brush to add an egg wash the tops before placing in the oven.
Bake for 15 minutes or until a little golden brown.
Dust with powdered sugar if desired. Serve and enjoy!

Notes

Drain the pumpkin purée well so you don't add the liquid to the filling. You can use paper towels to pat it dry.

Keep the puff pastry cool so it'll rise and make flakey layers. I recommend chilling the pastries in the refrigerator for about 15 minutes before you bake them.

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