Fall Pumpkin Puff Pastry Leaves
by Jessie Daye
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
Method
- 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.
Tried this recipe?
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Hi, I'm Jessie.
Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!
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6 comments
Donna Donna
Can theses be made the day before?
Jessie Daye
Absolutely. Just leave the puff pastry leaves on the counter with foil and pipe the cold whipped cream the day of serving — otherwise you can actually make them completely ahead and freeze them stacked and then let the leaves and whipped cream come to room temp for about 30 minutes before serving and then dust with fresh powdered sugar.
L K
If someone cannot have a dairy , how would you substitute? With coconut milk? Or what would you use ? Also, any gluten free ideas? How would you modify it ?
Eleni
Where’s the cutter from?
Jessie Daye
It’s linked above!
Kally
Great idea and they look spectacular! Used your idea and changed the filling to a Nutella mousse with raspberries. Delicious!