Iced Brown Sugar Pumpkin Hand Pies
These delightful Pumpkin Cream Cheese Pastries are filled with a luscious mixture of cream cheese and pumpkin, sweetened with brown sugar and cinnamon, then wrapped in flaky puff pastry. Once baked to golden perfection and drizzled with a sweet glaze, they make for a delicious treat perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 sheets puff pastry, thawed
- 4 ounces softened cream cheese
- 1/4 cup pumpkin puree
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 egg white, whisked for egg wash
- 1 cup powdered sugar
- 2 tablespoons water
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner.
- Lay each puff pastry sheet flat and cut into 6 rectangles making 12 total.
- Place cream cheese and pumpkin into a small mixing bowl, stirring until smooth. Place a heaping tablespoon of pumpkin mixture over 6 of the cut pastry rectangles. Spread evenly leaving a 1/4 inch border around edges.
- Place brown sugar and cinnamon into a small bowl, stirring to combine. Sprinkle a generous spoonful over filling.
- Brush egg wash around edges of pastry then place remaining pastries over filled pastries. Use the tines of a fork to press and seal the edges tightly.
- Brush tops of pastries lightly with the egg wash. Bake for 20-25 minutes, until slightly golden brown. Remove and let cool for 10 minutes.
- Whisk powdered sugar and water until thick and smooth. Drizzle over tops and serve warm or room temperature.
Yield
6 Servings
Nutrition
- Calories: 634 kcal
- Carbohydrate Content: 68 g
- Protein Content: 8 g
- Fat Content: 38 g
- Saturated Fat Content: 12 g
- Cholesterol Content: 21 mg
- Sodium Content: 276 mg
- Fiber Content: 2 g
- Sugar Content: 30 g
- Serving Size: 1 serving
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