Crescent Pumpkins Cream Cheese
Delightfully warm pastries filled with a creamy, spiced pumpkin filling, perfect for fall gatherings and quick indulgence.
Ingredients
Pastry Ingredients
- 1 tube crescent roll dough
- 1 egg yolk egg yolk for brushing on top
Filling Ingredients
- 225 grams softened cream cheese must be softened for best texture
- 240 grams pumpkin puree
- 60 grams powdered sugar can substitute with a sugar alternative
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and divide it into individual triangles.
- In a mixing bowl, blend the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth.
- Place a heaping spoonful of pumpkin cream cheese filling onto the wide end of each crescent triangle.
- Roll each triangle from the wide edge to the narrow tip, shaping it into a pumpkin-like form.
- Brush the tops with egg yolk for a golden finish.
- Transfer the pastries to the baking sheet and bake for 12 to 15 minutes, or until golden brown.
Cooling
- Allow the pastries to cool on the baking sheet for several minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in an oven at 175°C (350°F) for 8-10 minutes.