Caramel Pumpkin Puff Pastry Recipes

CARAMEL PUMPKIN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Spray cookie sheet with cooking spray.
• In a medium mixing bowl, combine pumpkin, cream cheese and brown sugar. Beat well until smooth. Set aside.
• Open pastry package and carefully open pastry sheets. Place one down on cookie sheet and with a rolling pin gently smooth out pastry creases.
• Spread pumpkin mixture over pastry dough.
• Sprinkle nuts over filling.
• Open the other pastry and place on a floured working surface. Gently roll pastry until smooth. Using a pizza cutter, cut pastry into 10 equal strips.
• Place five strips evenly spaced over the top of pumpkin filling. Then take the other five strips and place over the top of the pastry strips going the other direction.
• Bake at 400 degrees F for 20 to 25 minutes or until golden brown.
• In a small sauce pan, combine butter, cream, and brown sugar. Stir over medium heat until it comes to a boil. Remove from heat and let cool for 5 minutes. Add powdered sugar, and vanilla and stir in until smooth.
• Drizzle caramel frosting over pastry.

EASY PUMPKIN TURNOVERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
• Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
• Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
• Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.

PUMPKIN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.