With a flaky pastry and the beautiful color of an apricot jam filling, these puff pastry pumpkins will become a favorite to make for Halloween. For this recipe, puff pastry gets cut into pumpkin shapes before being sandwiched with apricot jam for perfect Autumnal desserts.
To make the puff pastry pumpkins, puff pastry is cut into pumpkin shapes using a template. Then, faces are cut into half of them before they are brushed with egg and baked in the oven. Finally, they get sandwiched with apricot jam for a sticky and sweet fruit-flavored filling.
What are Puff Pastry Pumpkins?
Puff pastry pumpkins are flaky pastries made with store-bought puff pastry. They are cut into pumpkin shapes and sandwiched with apricot jam, and are similar to sandwich cookies.
Pro Tips
- Keep the puff pastry chilled in the fridge until you are ready to use it. This will keep the butter cold, ensuring that the puff pastry will bake up nice and flaky.
- You will be able to tell when the puff pastry is properly baked once it is golden and has puffed up.
- Use a pastry brush to thoroughly coat each pumpkin in egg wash before baking as this will ensure they bake up to an even golden brown.
- Feel free to replace the apricot jam with strawberry jam, raspberry jam, fig jam, blueberry jam, or even marmalade.
Frequently Asked Questions
Can I Add a Glaze to Puff Pastry Pumpkins?
Yes, if you fancy something a little extra sweet, you could mix some icing sugar with milk to create a glaze, and drizzle that over the puff pastry pumpkins.
Can I Use a Different Jam?
Absolutely! While the apricot jam is particularly great for this recipe due to its brilliant orange color, you can feel free to use whatever type of jam you prefer. Marmalade would be a particularly good replacement for its orange color but you could also use strawberry jam, raspberry jam, and more.
How Do You Thaw Puff Pastry?
To thaw the puff pastry, you can place it in the fridge and allow it to thaw for a few hours.
How to Store Puff Pastry Pumpkins
Leftover puff pastry pumpkins can be stored in a sealed container in the fridge or at room temperature.
Ingredients
How to Make Jam-Filled Puff Pastry Pumpkins
Use a pumpkin template to cut pumpkin shapes in the puff pastry. Cut eyes, a nose, and a mouth in only half of them. Place them on a parchment-lined baking sheet.
Use a pumpkin template to cut pumpkin shapes in the puff pastry. Cut eyes, a nose, and a mouth in only half of them. Place them on a parchment-lined baking sheet.
Brush them with the egg. Bake them in a 356 F (180 C) oven for 20 minutes.
Brush them with the egg. Bake them in a 356 F (180 C) oven for 20 minutes.
Spoon apricot jam on the solid pastry pumpkins.
Spoon apricot jam on the solid pastry pumpkins.
Top them with the puff pastry pumpkins that have the faces to sandwich them.
Top them with the puff pastry pumpkins that have the faces to sandwich them.
Serve immediately!
Serve immediately!
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