Description
Flaky puff-pastry croissants filled with spiced pumpkin and vanilla cream cheese.
Ingredients
Scale
- 2 sheets all-butter puff pastry (about 490 g), thawed but cold
- 3/4 cup (184 g) plain pumpkin puree
- 1/4 cup (50 g) packed light brown sugar
- 1 tsp (2 g) pumpkin pie spice
- 1 tsp (5 ml) vanilla extract, divided
- 1/4 tsp (1 g) fine salt, divided
- 6 oz (170 g) full-fat block cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 1 tsp (3 g) cornstarch
- 1 large egg (50 g without shell)
- 1 tbsp (15 ml) water
- 1 tbsp (13 g) granulated sugar
- 1/2 tsp (1 g) ground cinnamon
Instructions
- Cook the pumpkin, brown sugar, pumpkin pie spice, 1/2 tsp (2.5 ml) vanilla, and 1/8 tsp (0.5 g) salt over medium heat for 5–7 minutes, until thick. Cool completely.
- Beat the cream cheese with powdered sugar, cornstarch, remaining vanilla, and remaining salt until smooth. Chill both fillings for 20 minutes.
- Heat the oven to 400°F (205°C). Line two trays with parchment.
- Cut each cold pastry sheet into six long triangles. Place a narrow spoonful of cream cheese and pumpkin filling near each wide edge, leaving a clean border.
- Roll each triangle toward its point without squeezing. Curve gently and place point-side down on the trays.
- Whisk the egg with water and brush the pastries. Mix granulated sugar with cinnamon and sprinkle lightly over the tops.
- Bake for 18–23 minutes, rotating the trays once, until deeply puffed and golden. Cool for 15 minutes before serving.
Notes
If the pastry softens during shaping, chill the trays for 10 minutes before applying egg wash.