Description
Flaky croissants filled with a delicious pumpkin mixture, perfect for any occasion.
Ingredients
- 1 sheet puff pastry (store-bought or homemade)
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 egg (beaten, for egg wash)
- Powdered sugar (for dusting)
- 1/4 cup powdered sugar (for icing)
- 1–2 tablespoons milk (for icing)
Instructions
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Prepare the Filling: In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger. Stir until well combined.
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Prepare the Pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface. Cut the pastry into triangles, approximately 5 inches wide at the base.
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Assemble the Croissants: Spoon a tablespoon of the pumpkin filling onto the wider end of each triangle. Gently roll the pastry from the wide end to the tip, tucking the tip underneath to prevent unrolling.
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Baking: Place the croissants on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake for 15-20 minutes until the croissants are golden brown and flaky.
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Icing: While the croissants cool, mix the powdered sugar with milk to create the icing. Drizzle the icing over the cooled croissants.
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Finish: Dust with additional powdered sugar if desired.
Notes
- Ensure all filling ingredients are well incorporated to maintain a smooth consistency.
- Make sure the pastry is chilled when you start to ensure maximum flakiness.
- For a richer flavor, consider adding a pinch of cloves or allspice to the filling.
- Cool the croissants on a wire rack to prevent sogginess.
- Serve fresh or reheat in a warm oven for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 croissant