Another pumpkin on a cupboard

Sometimes kitchen experiments turn out so well, I just can’t resist sharing!

I don’t know about You, but in our family slicing a pumpkin means dividing it between all family members and friends (without taking “no” for an answer) and looking for new recipes how to cook it tasty.

Today on my second breakfast I felt desire for croissants. And I remembered about baked pumpkin piece in our fridge, so I decided to make croissants with pumpkin filling.

This time I didn’t prepare puff pastry myself. Instead I used the one from a store which comes already in sheets.

Products for 6 mini croissants and 6 “envelopes”:

  • 2 sheets puff pastry with yeast
  • ~5 tablespoons of baked or steamed pumpkin
  • ~1/2 – 1 tablespoon of honey
  • little bit of cinnamon (bitter honey, less cinnamon)
  • peanut butter with chocolate
  • 1 whipped egg

Cooking:

  1. Take out of freezer puff pastry sheets to defrost a little while preparing a filling.
  2. Blend smoothly together pumpkin, honey and cinnamon.
  3. Roll out pastry sheets approximately double the size.
  4. Divide one of the sheets in 6 triangles. Put 1 teaspoon of filling in the middle of widest end and roll like croissants.
  5. Cut the second pastry sheet in 6 squares. Put 2 teaspoons of pumpkin filling and 1/2 teaspoon of peanut butter in the center of each square. Fold down like envelopes. For envelopes to stay close while baking, use cold water as a glue.
  6. Put those buns on baking paper and bake in 200C hot oven for 10 (croissants) to 15 (“envelopes”) minutes.

Those buns are delicious either hot or cooled down, I’m telling You.

Toms liked best the croissants. Maybe because they are without peanut butter, but maybe it is just the shape.

Bon appetite! 🙂

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