Pumpkin Spice Croissant
Delicious pumpkin spice croissants, perfect for Thanksgiving, breakfast, brunch, or dessert. These flaky pastries combine the warmth of pumpkin pie spices with the buttery goodness of croissants.
Ingredients
- 1 package 2 sheets frozen puff pastry, thawed
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 large egg beaten
- 2 tablespoons of granulated sugar
Instructions
- Prepare the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and salt until well combined.
- Unfold the Pastry: Gently unfold one sheet of thawed puff pastry on a lightly floured surface.
- Cut into Triangles: Slice the pastry sheet in half lengthwise, then cut each half into three even rectangles. Cut each rectangle diagonally to create two triangles.
- Add the Filling: Place about a tablespoon of pumpkin filling at the wide end of each triangle.
- Roll 'Em Up: Starting at the wide end, gently roll up each triangle towards the point to create a crescent shape.
- Curve and Place: Gently curve the ends of each croissant inward and place them on a baking sheet lined with parchment paper.
- Egg Wash and Sprinkle: Brush the tops of the croissants with beaten egg and sprinkle with granulated sugar.
- Bake: Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until golden brown and puffed up.
- Cool and Enjoy: Let the croissants cool on the baking sheet before transferring to a wire rack.