Fall Pumpkin Puff Pastry Leaves
Fall Puff Pastry Leaves
Qty: 4 tiered puff pastries
Ingredients
1 sheet Jus-Roll puff pastry
Leaf cookie cutter: https://amzn.to/42XhK5D
1 cup heavy cream chilled
⅓ cup pure pumpkin puree
3 tablespoons powdered sugar
1 teaspoon vanilla bean paste
1 teaspoon pumpkin pie spice
Directions
Roll out refrigerated puff pastry and use the leaf cookie cutter to make 12 leaves.
Preheat your oven to 400 F and transfer the puff pastry leaves to a parchment lined baking sheet. Use a fork to make holes all over the puff pastry leaves to help allow the steam out. They can be close together. Layer another piece of parchment on top of the puff pastry and place a full size baking sheet on top. Your puff pastry should be sandwiched between the two baking sheets. I placed a small baking dish on top to keep the baking sheet pressed down and to ensure I had a flat flakey puff pastry. Bake for 15 minutes sandwiched between the baking sheets then remove the top baking sheet and top piece of parchment and bake for another 5-7 minutes or until golden and flakey. allow to cool.
Add the heavy cream, pumpkin puree, powdered sugar, vanilla extract and pumpkin pie spice to a mixing bowl.
With an electric mixer, whip for 3-4 minutes, until stiff peaks form. Don’t over whip. Add to piping bag.
Pipe whipped cream on the first leaf layer then add a second leaf and pipe a second layer and top with your third leaf. Dust with powdered sugar. Serve.
