PUMPKIN POCKET PIES
I had some leftover pumpkin so I whipped this together on a whim and it came out just great. These are not as sweet as a pumpkin pie - but quite tasty! Taste the filling and add sugar if you want something sweeter!
Provided by Malinda Coletta
Categories Pies
Time 45m
Number Of Ingredients 8
Steps:
- 1. Defrost puff pastry. preheat oven to 350F
- 2. Mix, egg, sugar, pumpkin, evaporated milk and spices together. Taste... if you want it sweeter adjust your sugar. Put in a pie dish and place in the preheated oven for 15 minutes. Remove from oven stir and place in fridge.
- 3. Raise the temp of your oven to 425F. While pumpkin is cooling off in the fridge rollout your puff pastry and cut into 6 5 1/2 inch circles. You may need to patch the last few together. Place the circles on a cookie sheet lined with parchment paper.
- 4. Remove cooled pumpkin from fridge and spoon out equal portions on to half the puff pastry circles. Fold over and seal by pressing the tines of a fork around the edges.
- 5. Place in a 425F oven for 18 minutes.
PUMPKIN PIE PASTRY POCKETS
These Pumpkin Pie Pastry Pockets are the perfect, lightened up way to bring the decadent Fall flavors of your favorite pie to your holiday table!
Provided by Emily Bites
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 12"x12" square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3).
- In a mixing bowl, combine the pumpkin, sugar, ¼ teaspoon of the cinnamon, ginger, salt and cloves and stir until well combined. Spoon about a tablespoon of the filling into the center of each pastry square (should use all the filling) and spread it a bit diagonally toward two opposite corners. Get a small dish of water and lightly spread a bit of water around the edges of a square. Fold one corner over diagonally to meet its opposite corner and form a triangle. Press the edges of the pastry together to seal the filling inside. Repeat with each pastry square. Cover a baking sheet with parchment paper and transfer the triangles to the sheet.
- Combine the egg and a tablespoon of water in a bowl and whisk together to combine. Use a pastry brush to brush the egg wash over top of each pastry triangle. Discard leftover egg wash. Sprinkle the remaining ¼ teaspoon of cinnamon over the tops of the triangles.
- Preheat the oven to 400. Place the baking sheet into the freezer for 15-20 minutes to ensure the pastry is chilled (this makes it puff better). Transfer the sheet to the oven and bake for 15-18 minutes until pastry is golden.
Nutrition Facts : Calories 132 kcal, ServingSize 1 serving
PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Provided by Katherine Kallinis Berman
Categories HarperCollins Pastry Pumpkin Fall Thanksgiving Appetizer Phyllo/Puff Pastry Dough Honey Vegetarian Bake Dessert
Yield Makes about 36 triangles
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Grease a baking sheet with butter.
- Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
- Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
- Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
- Repeat until all of the pumpkin filling is used up.
- Bake for 30 minutes or until the tops of the triangles are golden brown.
EASY PUMPKIN TURNOVERS
These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.
Provided by SaraSunshine
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 5
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.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 16.5 g, Fat 10.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 100.5 mg, Sugar 3.6 g
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