EASY MINI PUMPKIN PIE CRESCENT ROLLS

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Mini Pumpkin Crescent Pie Rolls square measure the right thanks to use leftover pumpkins. If you're trying to find a delicious pumpkin Roll up direction for your falling baking list, then you have got found it! For a straightforward breakfast drop direction, do that pie bomb, too! pie cakes square measure a straightforward various to the classic pie.

This tasty bite created with a fast and straightforward pumpkin filling wrapped in a very scaly crust created in regarding twenty minutes could be a delicious and simple thanks to relish the pie. this can be a fast course for busy weekdays, however you'll cater for breakfast or brunch further.

EASY MINI PUMPKIN PIE CRESCENT ROLLS
EASY MINI PUMPKIN PIE CRESCENT ROLLS

They are delicious new fallen breakfast or simply a fast snack impressed by pie. however {they square measure|they're} equally satisfying as dessert! These crescent moon rolls are a straightforward thanks to use leftover pumpkins, does one have filling pie or pumpkin puree.

Making your own filling the pie could not be easier! All you have got to try and do is combine pumpkin puree with egg yolks, sugar, and seasonings. Once you have got a thick fill, you only fill your Puff Pastry with it.

For this direction, i exploit a sheet of Puff Pastry and not a crescent-cooled roll. i need the crust to be scaly, however you'll use each.

EASY MINI PUMPKIN PIE CRESCENT ROLLS

INGREDIENTS:

  • 1  17oz.package (2 sheets) store-bought puff pastry-thawed
  • 1 ¼ cup pumpkin puree (place pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture)
  • ¼ cup light brown sugar
  • 3 Tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon all-spice
  • 2 egg yolks

INSTRUCTIONS:

  1. Preheat the oven to 375 F. Line baking sheets with parchment paper and set aside.
  2. To make the pumpkin pie filling in a bowl stir together reduced pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg allspice and egg yolks to blend evenly.
  3. Unfold puff pastry on lightly floured surface, spread out the sheet so that it is flat. Roll out just slightly, using a rolling pin, then spread half of filling on each sheet.
  4. Starting on the wider side with a pizza cutter or a sharp knife, cut into long triangles (triangles should be about 2 ¾ -3 inches wide and about 9-10 inches high).
  5. Gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
  6. Bake 15 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.

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