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Pumpkin Pie Crescent Rolls
Serves 20 |
Enjoy a mini version of the classic dessert.
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Ingredients:
| 1 1/4 cup pumpkin puree |
| 1/4 cup light brown sugar |
| 3 tablespoons sugar |
| 1 1/2 teaspoons ground cinnamon |
| 1 teaspoon vanilla extract |
| 1/4 teaspoon nutmeg |
| 1/4 teaspoon ground ginger |
| 1/8 teaspoon all-spice |
| 2 egg yolks |
| 1 package puff pastry dough, 2 sheets, 17oz. |
| Powdered sugar, for dusting |
Directions:
- Preheat the oven to 375° F. Line baking sheets with parchment paper. Set aside.
- Add the pumpkin puree, brown sugar, sugar, cinnamon, vanilla extract, nutmeg, ginger, allspice and the egg yolks to a mixing bowl. Stir until well combined.
- Lay the two sheets of puff pastry on lightly floured surface, spread out the sheet so that it is flat. Use a rolling pin to slightly flatten the puff pastry. Spread half of filling on each sheet.
- Cut each pastry sheet into 10 triangles. Gently roll up each triangle into a crescent roll. Arrange the rolls on the baking sheet, leaving space between each roll.
- Place in the oven and bake for 15 minutes, until golden brown.
- Remove from the oven. Lightly dust each crescent roll with powdered sugar. Enjoy!
| Main Ingredient: | Pumpkin Puree, Crescent Roll |
| Cooking Method: | Bake |
| Course: | Dessert |
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