Crescent Pumpkins Cream Cheese (Print Version)
Pumpkin-shaped crescent pastries with creamy pumpkin pie filling and a golden cream cheese center.
# Ingredients:
→ Dough
01 -
1 tube crescent roll dough
→ Filling
02 -
225 grams cream cheese, softened
03 -
240 grams pumpkin puree
04 -
60 grams powdered sugar
05 -
1 teaspoon pumpkin pie spice
06 -
1 teaspoon vanilla extract
→ Egg Wash
07 -
1 egg yolk
# Instructions:
01 -
Preheat the oven to 190°C and line a baking sheet with parchment paper.
02 -
Unroll the crescent roll dough and divide it into individual triangles.
03 -
In a mixing bowl, blend the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth and homogenous.
04 -
Place a heaping spoonful of pumpkin cream cheese filling onto the wide end of each crescent triangle.
05 -
Roll each triangle from the wide edge to the narrow tip, gently shaping into a pumpkin-like form.
06 -
Brush the tops of the prepared pastries evenly with egg yolk to encourage a glossy, golden finish.
07 -
Transfer pastries to the prepared baking sheet and bake for 12 to 15 minutes, or until deep golden brown.
08 -
Allow pastries to cool on the baking sheet for several minutes before serving.
# Notes:
01 -
Ensure the cream cheese is at room temperature for smoother blending and optimal filling texture.