1.
Preheat oven to 400°F. Line two baking sheets with parchment paper.
2.
In a large skillet add all ingredients except pastry and raw sugar. Bring to boiling, stirring constantly; reduce heat. Add 1/4 - 1/3 cup of reserved pumpkin juice. Mixture should be slightly thin.
3.
Simmer uncovered until brown sugar is dissolved and thickened, about 5 minutes; cool.
4.
Sprinkle a clean 9 x 18-Inch work-space with raw sugar. Unfold both puff pastry sheets; lay sheets in sugar and gently press into sugar. Cut each sheet into nine squares.
5.
Spoon 2 teaspoons pumpkin mixture onto center of each square. I use a #100 (3/8 Oz.) ice-cream scoop. Brush edge of pastry with remaining pumpkin juice.
6.
In this step you can be creative in your design: fold pastry up over filling; press edges together to seal.
7.
Place pastries on parchment covered baking sheets. Bake until light golden brown, 20 - 25 minutes. Serve warm or cool.
1.
When thawing frozen pumpkin, I like to place it in a small colander over a bowl. Gravity will pull out excess juice without having to squeeze it. Risking loosing to much juice. The bowl will capture the excess, if needed juice can always be added to the filling.
2.
You can use store bought pastry sheets but if you're in the mood to be creative you can always make your own. I attached a link to a puff pastry dough.
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