Pumpkin Cheesecake Pastry with Maple glaze

pumpkin cheesecake pastry 3

                                                       Makes 18 to 24 pasties, depending on size


for the pastry
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
1/8 teaspoon salt
8 ounces cream cheese
1/2 cup pumpkin puree
1/3 cup sugar
1 ½ teaspoon vanilla
1 teaspoon lemon juice
1 egg, at room temperature
3 to 4 sheets frozen puff pastry or 2 packages frozen pie dough


For the Maple Glaze (this will need to be doubled)

2 ounces of unsalted butter
2/3 cup powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract

Whisk one egg white with two teaspoons of water until lightly frothy.

pumpkin cheesecake pastry 4


To make the pastry:  Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper; set aside.

In a medium bowl, combine the sugar, cinnamon, ginger, cloves, allspice, nutmeg, pumpkin pie spice and salt.

In the bowl of a standing mixer, beat the cream cheese and sugar mixture together until light and fluffy, about 1 minute.  Add the egg and stir until combined.  Scrape the bowl.  Stir in the pumpkin purée until thoroughly combined.  Add the vanilla and lemon juice and stir.

Roll out the puff pastry or pie dough until it is roughly 12×12.  Cut out pumpkins, making sure to end with an even number, or cut the dough into squares.

If making pumpkins, spoon a generous tablespoon (depending on the size of your pumpkins) of filling into the center of half the pumpkins.  Brush the edges lightly with egg wash.  Cut a slit in the remaining pumpkins.  Place a pumpkin with a slit on top of a filled pumpkin, and, using a fork, press all the way around to seal the edges. Brush with egg wash.  Chill for 30 minutes.

If making squares, place a generous tablespoon of filling on each square. Brush the edges of the dough with egg wash.  Bring two opposite corners up to meet in the middle and seal with egg wash.  Chill for 30 minutes.

Bake for 20 to 25 minutes, or until golden brown. Allow to cool for at least 15 minutes before glazing.

To make the glaze:  In a medium bowl, mix the ingredients for the glaze. Then, drizzle the glaze over the pastry using a spoon. Dust the pastry with confectioners’ sugar, sugar or cinnamon if desired.

pumpkin cheesecake pastry 5

pumpkin cheesecake pastry


               All Image Credit:  Darla @ Bakingdom  Recipe slightly adapted

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