Now, I will admit, the pastry recipe is not mine. I used the pastry recipe from Little House Living. It's a wonderful pastry recipe reminiscent of puffed pastry. Totally delicious! However, the filling is all mine.
Pumpkin Toaster Pastry
For the pastry, use the pastry recipe from Little House Living. I did make a few small changes to this recipe:
- I used cold butter instead of softened butter.
- I cut the butter into the flour mixture until it resembled coarse crumbs.
- I added about a 1/2 teaspoon of vanilla extract.
For thru filling:
- 1 15oz can pumpkin (make sure it's 100% pumpkin, NOT pumpkin pie filling)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup flour
- Mix all ingredients together in a medium bowl. It should be a fairly thick concoction.
- After rolling and cutting your pastry dough, put filling on one side of the rectangle. I probably used about 2 tablespoons of filling per pastry.
- Fold the other side of the dough over and crimp the edges with a fork.
- Transfer pastries to a parchment lined cookie sheet.
- Brush pasties with melted butter. (I used about 2 tablespoons of melted butter.)
- Sprinkle tops of pastries with cinnamon sugar. (I used a ratio of 1/4 cup sugar to 1 tablespoon cinnamon.)
- Bake in a 350°F oven for 15-20 minutes.
- Let stand on stove top on cookie sheet for about 15 minutes.
- Transfer to a wire rack to complete cooling process.
- Package in a zip top bag and freeze.
- Toast in toaster oven for about 10 minutes (or normal toasting time for your toaster)
- You can drizzle a simple glaze of powder sugar and milk over the pastry if you wish.
Enjoy life with faith, love, and joy.
Let me know how yours turn out. Leave me a comment.