# Components:
→ Pastry
01 - 1 sheet (approximately 250 grams) frozen puff pastry, thawed
→ Cream Cheese Filling
02 - 120 grams (4 ounces) cream cheese, softened
03 - 60 grams (1/4 cup) canned pumpkin purée
04 - 60 grams (1/4 cup) granulated sugar
05 - 1 large egg yolk
06 - 1 teaspoon pumpkin pie spice
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
→ Glaze
09 - 60 grams (1/2 cup) powdered sugar
10 - 1-2 tablespoons milk
11 - 1/4 teaspoon vanilla extract
→ Finishing
12 - 1 egg, beaten (for egg wash)
13 - Demerara or turbinado sugar (optional, for sprinkling)
# Directions:
01 - Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, beat the softened cream cheese until smooth. Incorporate the pumpkin purée, granulated sugar, egg yolk, pumpkin pie spice, vanilla extract, and salt. Mix thoroughly until a creamy, cohesive filling is achieved.
03 - On a lightly floured work surface, unfold the thawed puff pastry. Cut the pastry into 8 equal rectangular portions.
04 - Arrange the pastry rectangles on the prepared baking sheet. Spoon approximately 1 tablespoon of the cream cheese filling onto the center of each rectangle, ensuring a visible border is maintained to allow for sealing.
05 - Brush the edges of the pastry with the beaten egg. Fold each rectangle in half, creating a pocket to enclose the filling. Press the edges securely with the tines of a fork to seal.
06 - Brush the tops of the sealed pastries with the remaining beaten egg. If desired, sprinkle with demerara or turbinado sugar. Cut a small vent or slit on the top of each pastry to allow steam to escape during baking.
07 - Bake for 18-22 minutes, or until the pastries are puffed and exhibit a golden-brown hue. Remove from the oven and allow them to cool slightly.
08 - While the pastries cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until a smooth consistency is reached. Drizzle the glaze over the slightly cooled pastries before serving.
