Puff Pastry Pumpkins
A fun Halloween treat ready in less than half an hour! Enjoy simple Puff Pastry Pumpkins with Peach Cobbler Jam filling. Plus, you’ll only need 4 ingredients- and you won’t have to worry about making puff pastry from scratch.
Tips for working with puff pastry:
Puff Pastry can be a little intimidating at first, but once you get the hang of it you’ll never want to stop trying new recipes.
- Thaw in the fridge. Puff pastry is easier to work with when slightly cold (so it still doesn’t become too soft), so you’ll have better luck thawing in the fridge vs. on the counter.
- Chill again before baking. While your oven is preheating, place your puff pastry back into the fridge. This will help is really puff up while cooking.
- Be careful with the rolling pin. While you might need to roll out the puff pastry for certain recipes, be careful to not overwork it- this could result in a lack of puffiness.
More Spooky Treats:
A fun Halloween treat! Puff Pastry Pumpkins with Peach Cobbler Jam filling.
Puff Pastry Pumpkins
- 12 Henry & Henry Puff Pastry Squares (#2443), thawed in the fridge overnight
- 1 1/2 cup Pioneer Valley Peach Cobbler Jam (#8930)
- C & H Granulated Sugar (#1632), for sprinkling
- 1 large egg, whisked
- First, preheat oven to 350F and line a Crestware Cookie Sheet (#4020) with a piece of parchment paper (#1153). Spray with Vegalene (#1212) and set aside.
- Next, place half of the puff pastry sheets onto a floured surface. Use a rolling pin to seal any folds, then use a pumpkin-shaped cookie cutter on each square. Spread roughly 2 Tbsp of jam on the square, then move to the prepared cookie sheet.
- Now, on the remaining 6 squares, use the pumpkin-shaped cookie cutter again, also cutting out the jack-o-lantern faces with a knife. Place 1 jack-o-lantern square on top of the base, then use a fork to seal the edges.
- Once all the puff pastry is used, use a basting brush to spread the egg wash onto the puff pastry. Sprinkle with sugar, then bake for 20 minutes or until golden brown.