Pumpkin Cream Puff Pastry Snowflake Flower
Pumpkin Cream Puff Pastry; a new fall favorite with a layer of homemade vanilla pastry cream, pumpkin butter and tender crispy puff pastry.
Servings: 8
Ingredients
- 3 sheets puff pastry (trimmed/rolled to 12 inches round)** (If using homemade puff pastry you will need 3/4 of one recipe. Each recipe makes 4 sheets puff pastry.)
- 1 cup Vanilla Cream Filling (see recipe below)
- 1 cup Pumpkin Butter (see recipe below)
- 1 egg beaten with 1 tablespoon water for egg wash
Vanilla Pastry Cream Filling
- 1 cup cup half & half
- 1 egg yolk, beaten
- 1-1/2 teaspoons pure vanilla
- 1/3 cup sugar
- 2 tablespoons flour (regular or gluten-free) (Bob's Red Mill 1 to 1)
- Dash of salt
Pumpkin Butter
- One 15-ounce canned pumpkin (not pumpkin pie filling mix)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/3 cup whole milk or half & half
Instructions
Vanilla Pastry Cream Filling
- In a small bowl, stir the sugar, flour, and salt together, set aside.
- In a medium sized sauce pan, whisk the half & half with the beaten egg yolk, and vanilla.
- Place pan over medium heat and slowly whisk in sugar/mixture to eliminate lumps forming.
- Cook and stir with whisk (getting bottom and side of pan) until mixture thickens, about 5 to 7 minutes depending on your stove top.
- Remove from heat and pour into bowl and cover with plastic wrap pushed onto surface to prevent skin from forming, and place in refrigerator to cool.
Quick & Easy Pumpkin Butter
- Over medium heat, in a medium sized sauce pan, add canned pumpkin, brown sugar, spices, and milk (or half & half).
- Cook and stir until the mixture is heated through. It will be fairly thick so stirring is important to keep from scorching or large blobs exploding onto stovetop, hands, etc.
- Reduce heat to medium-low and continue to stir while simmering an additional 5 minutes.
- Remove from heat, transfer into bowl and let cool in fridge until ready to use. Store extra in container with lid after cooled.
Assembly of Snowflake Flower
- Preheat oven to 425 F. *** see notes below for oven temp/time.
- Line countertop with parchment, lightly flour, and roll out/trim (separately) 3 individual pieces of puff pastry to approximately 12-inches.
- On a parchment lined baking sheet, place one circle of puff pastry onto parchment line baking sheet. Spread 1 cup of cooled pumpkin butter.
- Place on 2nd circle of puff pastry on to pumpkin layer. Spread 1 cup of cooled vanilla pastry cream.
- Place 3rd & final circle layer of puff pastry on top.
- In the center of the circle, place a glass or round biscuit cutter as a guide for uniform-cuts.
- Cut the circle into 4 equal quarters. Then cut each quarter into equal halves, and then each piece into half again. You will have 16 equal sections.
- Take 2 sections and twist outward, fairly symmetrically, and pinch the two ends together. Repeat around the entire pastry.
- Brush with egg wash and let rest about 10 minutes. Bake @ 425 F for 30 to 35 minutes. As this is a triple layer of puff pastry, it may start to darken as it needs to bake the full time. At about 20 minutes into baking, loosely place a piece of aluminum foil over the top.
Notes
**store bought puff pastry comes in 9.75 x 10.5 inches, so you do not need to roll out too much for this recipe. Roll from the center out to aprox. 12-inches, then trip corners.
*** If your oven cooks on the hot side, lower temperature to 400 F and bake and 30 to 35 minutes. The edges bake first, the middle finishes last. If your pastry is starting to darken too much at around the 20 minute mark, loosely place a piece of foil on top and continue baking time.