Each autumn, pumpkin pies grace dinner tables for holidays, get-togethers, and family dinners. Many people will be placing dessert orders, but how can you offer a taste of the holidays before big meals? Mini desserts! This combination of pumpkin pies and pastry is sure to be gobbled up quickly.
Image courtesy of Puff Pastry
You Will Need:
- Egg yolks – 3
- Canned pumpkin – 1 cup
- Heavy cream – 1 cup
- Brown sugar – ½ cup
- Pumpkin pie spice – 2 tsp
- Salt – ¼ tsp
- Flour – 2 tbsp
- Puff Pastry Sheet – 1 (thawed)
- Granulated sugar – 3 tbsp
Steps To Prepare:
- Heat the oven to 400 deg. F.
- Grease mini muffin pans with cooking spray.
- Whisk together egg yolks, pumpkin, heavy cream, brown sugar, pumpkin spice, and salt.
- On a work surface, spread some dry flour and roll the pastry sheet into a square and cut it into 2-inch squares. Lay the squares in the mini muffin pan cups. Add 1 tbsp pumpkin mixture into each cup.
- Bake for 15 minutes. Cool the pastries for 5 minutes. Shift them onto a wire rack and let them cool completely.
- Heat the oven to 450 deg. F. Line baking sheets with parchment paper.
- Create 2-inch circles on the baking sheet using ¼ tsp sugar.
- Bake until the sugar bubbles and reaches a deep caramel color. Let them cool completely.
- Scrape off the sugar circles from the baking sheet using a spatula.
- Place 1 sugar circle on top of each pastry.
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View the original recipe by Puff Pastry: