The end of fall is rapidly approaching and it’s only right that we eat as much pumpkin as we possibly can. As a cuban, there is nothing that I love more than a pastelito. As a basic person, there is nothing I love more than pumpkin spice anything in the fall. Combine those two things and I am a basic cuban who loves pastelitos de pumpkin and cream cheese. I know I can’t be the only one out there, so that is why I am sharing this recipe with you.
What I love about pumpkin is that it is extremely versatile. You can use it to make a flavorful dish or make it into a sweet dessert. It all depends on the sazon that you put in it!
What puff pastry brand do you use?
I typically always buy the Pepperidge puff pastry whenever I make my pastelitos. It’s not too expensive and they are extremely reliable in giving you the perfect flakiness that makes pastelitos so darn good. If you haven’t bought them before, here is the link so that you know what they look like and can easily find them next time you go to the grocery store.
What is the recipe to make pumpkin and cream cheese puff pastries?
This recipe is extremely easy to make and is prepared and cooked in less than 30 minutes. It’s perfect for any upcoming holiday parties or even a quick breakfast bite. First thing you are going to want to do is take out your puff pastry dough from the freezer and let it thaw. Next, make your filling. To do this, combine your cream cheese, pumpkin puree, and spices in a bowl. Once your puff pastry dough is thawed, unfold the sheet. Cut both sheets into nine even squares, giving you a total of 18 squares. Add about a tablespoon of filling to each square. Beat an egg in a bowl and brush the egg wash on the outer portion of the squares. Fold each square to form a triangle. Brush the top of the rectangles with egg wash and place in a preheated oven at 350F for 12-15 minutes until they are golden brown.
Don’t forget to rate the recipe and let me know what you think in the comments below!
Pumpkin and Cream Cheese Puff Pastry
Ingredients
- ½ cup of pumpkin puree
- 4 oz of cream cheese softened
- 4 tbsp brown sugar
- 1 ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ cup of sugar
- ¼ cup of water
- 2 whole eggs beaten
Instructions
- Remove the puff pastry dough from the freezer and let it thaw.
- Preheat your oven to 350°F.
- Prepare the filling by combining the softened cream cheese, pumpkin puree, pumpkin pie spice, cinnamon, and brown sugar in a bowl.
- Once your puff pastry dough is thawed, unfold the sheet.
- Cut both sheets into nine even squares, giving you a total of 18 squares.
- Add about a tablespoon of filling to each square.
- Beat an egg in a bowl and brush the egg wash on the outer portion of the squares.
- Fold each square to form a triangle.
- Brush the top of the triangles with egg wash and place them in a preheated oven at 350°F for 12-15 minutes until they are golden brown.
- While the pastelito (puff pastries) are in the oven, combine the sugar and water in a medium sauce pot.
- Place the pot over medium-high heat and continuously stir until all the sugar is dissolved and the mixture comes to a boil.
- Remove from the heat and set aside.
- Once the pastelito (puff pastries) are out of the oven, brush the top of them with the sugary syrup.
- Serve and enjoy!
SO delicious