Ingredients
Scale
- 2 cups canned pumpkin (or cooked and mashed fresh pumpkin)
- 1 cup cream cheese, softened
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 package puff pastry sheets (store-bought or homemade)
- 1 egg (for egg wash)
- Pinch of salt
Instructions
- In a mixing bowl, combine the pumpkin, cream cheese, brown sugar, cinnamon, nutmeg, allspice, and a pinch of salt. Mix until smooth and well integrated.
- Adjust sweetness or spices to taste for a personalized wizarding flavor profile.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheets and cut into 4-6 inch circles or rectangles, depending on your preference.
- Place a spoonful of the pumpkin filling in the center of each pastry square.
- Brush the edges with beaten egg for sealing. Fold or layer the pastry over the filling to form a semi-circle or rectangular shape, pressing the edges to seal tightly.
- Cut small slits on top to allow steam to escape and brushing the tops with egg wash for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
Notes
- Ensure the pastry edges are sealed properly to prevent filling leakage during baking.
- Egg wash gives the pastries a shiny, golden appearance—be sure to brush generously.
- For a vegan version, substitute the cream cheese with vegan cheese and use vegan puff pastry options.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pasty
- Calories: 250 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg