Ingredients:
1 package puff pastry
1 cup pumpkin puree
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
zest of 1 orange
pinch of salt
egg for egg wash
raw sugar for sprinkling
Glaze:
1 cup powdered sugar
1/2 teaspoon maple extract
pinch of salt
juice of an orange, added slowly while whisking until you like the consistency.
Method:
Thaw puff pastry according to package instructions. Heat the oven to 375 degrees. Make filling by combining all ingredients in a large bowl and mixing well. Roll out the pastry once thawed, but still cool, until it is at least an inch larger on all sides. Cut out rounds from the dough. I used a 4 inch cookie cutter. A large glass would work great. Fill dough with enough filling to still be able to fold dough over top to meet the other side, about 2 teaspoons. Brush the edges of each round with egg wash and fold the dough over the filling. Crimp well with a fork. Brush the tops of each with more egg wash and sprinkle with raw sugar. Add small slits in the top of each to let steam escape. Bake for 15-20 minutes, or until golden brown. Drizzle glaze over once cooled.
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