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Amazing Cranberry-Pumpkin Pastries Recipe

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1 vote | 2653 views

Every Fall I pick several "sugar pie pumpkins," bake them and freeze in 16 ounce increments. This way I have fresh pumpkin year around. Here is one way I used my pumpkin stash. I also love cranberries. Wisconsin is one of the leading producers of this little jewel. It is easily found year around, frozen, dried and prepackaged.

Earlier this week I read an article about puff pastry dough and it gave me an idea. So I mixed dried cranberries with the vitamin/fiber rich pumpkin to create this lovely puff pastry. The combination created a moist, sweet but spicy filling. When centered in a light crispy pastry, it made for a texture explosion in your mouth.

Prep time:
Cook time:
Servings: 18
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Ingredients

Cost per serving $0.06 view details
  • 1 Cup Frozen Pumpkin, Thawed, Drained & Juice Reserved (Tip)
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Packed Light Brown Sugar
  • 1/2 Tsp. Ground Cinnamon
  • 1/4 Tsp. Ground Ginger
  • 1 Pkg. Frozen Pepperidge Farm Puff Pastry Sheets, Thawed (Tip)
  • 1/8 Cup Coarse Raw Sugar

Directions

1.
Preheat oven to 400°F. Line two baking sheets with parchment paper.
2.
In a large skillet add all ingredients except pastry and raw sugar. Bring to boiling, stirring constantly; reduce heat. Add 1/4 - 1/3 cup of reserved pumpkin juice. Mixture should be slightly thin.
3.
Simmer uncovered until brown sugar is dissolved and thickened, about 5 minutes; cool.
4.
Sprinkle a clean 9 x 18-Inch work-space with raw sugar. Unfold both puff pastry sheets; lay sheets in sugar and gently press into sugar. Cut each sheet into nine squares.
5.
Spoon 2 teaspoons pumpkin mixture onto center of each square. I use a #100 (3/8 Oz.) ice-cream scoop. Brush edge of pastry with remaining pumpkin juice.
6.
In this step you can be creative in your design: fold pastry up over filling; press edges together to seal.
7.
Place pastries on parchment covered baking sheets. Bake until light golden brown, 20 - 25 minutes. Serve warm or cool.
Tips:
1.
When thawing frozen pumpkin, I like to place it in a small colander over a bowl. Gravity will pull out excess juice without having to squeeze it. Risking loosing to much juice. The bowl will capture the excess, if needed juice can always be added to the filling.
2.
You can use store bought pastry sheets but if you're in the mood to be creative you can always make your own. I attached a link to a puff pastry dough.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 15g
Recipe makes 18 servings
Calories 40  
Calories from Fat 0 0%
Total Fat 0.05g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 25mg 1%
Total Carbs 10.53g 3%
Dietary Fiber 0.3g 1%
Sugars 9.57g 6%
Protein 0.06g 0%

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Comments

  • judee
    October 22, 2013
    what a great idea for storing pumpkin for all year. This pastry looks awesome too.
    1 reply
    • Robyn Savoie
      October 22, 2013
      I am not a fan of store bought canned pumpkin. I tried home canning, didn't turn out. So I freeze it in plastic containers. When frozen removed pumpkin from containers and use my vacuum sealer. Viola!
    • ShaleeDP
      October 22, 2013
      This looks nice. A different flavor for me.
      1 reply

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