Monday, November 19, 2012

Pumpkin Pastries

Who can believe that Thanksgiving is this week? Crazy right! I can’t believe the holidays are already here. Am I the only one or does it seem like 2012 has gone by really fast?

This year Chris and I are going to join all the crazies for Black Friday! This will be my first year. My family has never really been into it and so I guess that is why I have never gone. Plus I was always in school and would rather sleep on my extra day off.

We are going because we would like a new TV and are trying to find something affordable. I am also looking forward to browse everything else that will be marked down, like clothes and DVDs. It should be a real interesting experience.

With the holidays upon us I have really been craving pumpkin desserts. At Chocolate, Chocolate and More I found this great recipe for Brown Sugar Cheese Danish. I thought they looked delicious and I was inspired to create something similar but with a pumpkin center. A Google search led me to The Home Heart’s Pumpkin Pie Dip.

I altered the pumpkin pie dip recipe a bit and combined the two recipes together. This is what I got:




What you need:                                                                                                                         
                                      
Pumpkin Spread
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 can (15 oz) pure canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon vanilla

Pastry
1 sheet frozen puffed pastry
½ cup powdered sugar
1 tablespoon milk
¾ cup cream cheese, softened

Pumpkin Spread
In a bowl, beat cream cheese and powdered sugar until smooth.



Beat in pumpkin, spices and vanilla until well blended.



Pastries
Preheat oven to 400°F.

Defrost puffed pastry on a lightly floured cutting board (I just used my countertop). Once thawed gently roll with a rolling pin, to stretch dough slightly. Cut dough into squares.



Spread pumpkin spread in the middle of the pastry, between opposite corners.



Fold empty, naked corners (with no pumpkin spread) into the center, just overlapping. Use a dab of water to ‘glue’ the corners together.



Transfer to a parchment lined or well greased baking sheet. Bake at 400°F for 12-15 minutes, until golden brown.

Cream Cheese Drizzle
Beat cream cheese, powdered sugar, and milk until smooth. Serve warm, drizzled over pastry. (I didn’t actually measure my ingredients. I just added each till it tasted good.)



I think these would be a great addition to a Thanksgiving dinner!

stephanie

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