Sunday, October 12, 2014

Flaky Pumpkin Pie Breakfast Pastries



Fall is in full swing, and you know what that means! Halloween is just around the corner, and it's time for some fun fall treats! Pumpkin pie is my favorite kind of pie, don't get me wrong, but it is kind of played out. That doesn't mean I won't be stuffing my face full of homemade pie this holiday season, it just means that I want to share a new way to enjoy pumpkin.

In honor of Halloween, here is a recipe for some spooky-fun treats that kiddos and adults (big kiddos) will love. These treats were inspired by those yummy grocery store toaster pastries in the frozen section... you know which ones I mean.

Flaky Pumpkin Pie Breakfast Pastries

Ingredients:

About 12 sheets of Phyllo dough
1/2 cup canned pumpkin (not pumpkin pie filling)
1/2 cup sugar, plus a bit for sprinkling
1/4 cup milk (I used unsweetened vanilla almond milk)
1 egg
1 tsp. pumpkin pie spice
2 tblsp. butter, melted
Cinnamon for sprinkling.

Optional:
Chocolate chips, melted
Plastic baggie for piping

Directions:



Unroll your thawed Phyllo dough, and cut into 4 even rectangles. Take about 6 sheets off of the top of each rectangle to make 8 pieces. Brush some melted butter on half of your phyllo rectangles and set aside. In a mixing bowl, add canned pumpkin, sugar, pumpkin pie spice and whisk together until combined. Add in your egg. Add in your milk, whisk until smooth. Using a spoon, dollop about two spoonfuls of pumpkin pie filling onto the centers your buttered phyllo rectangles. Take the other halves of your phyllo dough and place on top.





























Using a fork, press firmly around the edges of your phyllo squares to seal the filling inside. Now they should look like little pillows. Next, fold in each corner of your pumpkin filled pastry squares. Seal with a little melted butter if needed, and repeat the fork-press sealing method. Brush the tops with a little melted butter,and sprinkle with sugar and cinnamon. Place your 4 sealed pastries on a buttered baking sheet. Bake at 350 degrees for 12-15 minutes, or until the pastries look flaky and golden brown.


Once your pastries have cooled off a bit, melt your chocolate chips in a heat safe bowl in the microwave. About one minute. Stir halfway through to ensure they melt evenly and don't burn. Let the melted chocolate cool a bit before transferring to a small, ziplock baggie. Cut the tip off of the plastic baggie to create a piping bag. To make a spiderweb, start by making an X across your pastries. Next, make a cross down the center of your X. Connect the lines by starting from the outside and creating a sort of U shape in between. Repeat this step in the middle of the web, and then finishing the web with a small circle in the center. Voila!







Easy, fun fall or Halloween breakfast treat!


xoxo

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