Ingredients
Scale
- 1 package of puff pastry sheets (thawed if frozen)
- 1 cup of pure pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- Optional: a pinch of salt to enhance flavor
Instructions
- In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract. Mix well until all ingredients are thoroughly blended.
- On a lightly floured surface, roll out the puff pastry sheets to an even thickness. Cut into 4-5 inch diameter circles using a cookie cutter or glass.
- Place a teaspoon of pumpkin filling in the center of each pastry circle. Fold in half and seal the edges by pressing or crimping with a fork.
- Beat the egg to make an egg wash. Brush over the top of each filled pastry for a golden finish.
- Preheat oven to 375°F (190°C). Arrange pasties on a parchment-lined baking sheet.
- Bake for 20-25 minutes until puffed up and golden brown. Cool slightly before serving.
Notes
- You can refrigerate assembled pasties for up to 24 hours before baking.
- Make sure to seal the edges well to prevent filling from leaking during baking.
- For extra flavor, sprinkle with powdered sugar or drizzle with caramel after baking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pasty
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg