Pumpkin Pie Pastry Pockets
Ingredients
The filling
-
½
cup
canned pumpkin
-
3
tablespoons
sugar
-
½
teaspoon
cinnamon
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
salt
-
a pinch
ground cloves
The pastry
-
1
sheet
frozen puff pastry
-
1
egg
egg
-
1
tablespoon
water
Instructions
- Sprinkle flour on a clean surface and roll out the defrosted puff pastry into a 12”x12” square.
- Cut the pastry into 9 squares (3 rows of 3).
- In a bowl, mix together pumpkin, sugar, ¼ teaspoon cinnamon, ginger, salt, and cloves.
- Place a tablespoon of filling in the center of each pastry square and spread it diagonally.
- Moisten the edges of the square with water, fold it into a triangle, and press to seal.
- Transfer the triangles to a parchment-lined baking sheet.
- Mix the egg and water, then brush the mixture over the triangles and sprinkle with remaining cinnamon.
- Chill the baking sheet in the freezer for 15-20 minutes.
- Preheat the oven to 400°F and bake the pastries for 15-18 minutes until golden.
Nutrition Facts (estimated)
Servings
9 pockets
Calories
132
Total fat
7g
Total carbohydrates
16g
Total protein
2g
Sodium
20mg
Cholesterol
20mg
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