Pumpkin Pie Crescent Rolls Recipe
Mini Pumpkin Pie Crescent Rolls are a delightful fall-inspired treat featuring flaky puff pastry wrapped around a rich, spiced pumpkin pie filling. These crescent rolls are easy to prepare and bake to a golden perfection, making them perfect for breakfast, dessert, or a seasonal snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 crescent rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Puff Pastry
- 1 17 oz. package (2 sheets) store-bought puff pastry, thawed
Pumpkin Pie Filling
- 1 ¼ cups pumpkin puree (dried with paper towels to remove excess moisture)
- ¼ cup light brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon allspice
- 2 egg yolks
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare Pumpkin Pie Filling: In a mixing bowl, combine the pumpkin puree (after pressing out extra moisture), granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, allspice, vanilla extract, and egg yolks. Stir well until the mixture is smooth and evenly blended.
- Roll Out Puff Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface and gently roll them out slightly with a rolling pin to smooth and flatten the sheets.
- Spread Filling: Evenly spread half of the pumpkin pie filling on each puff pastry sheet, covering the surface area.
- Cut Triangles: Using a pizza cutter or sharp knife, cut each sheet with filling into long triangles approximately 2 ¾ to 3 inches wide at the base and 9-10 inches tall.
- Form Crescents: Starting at the wider base end, carefully roll each triangle into a crescent shape and place on the prepared baking sheets, spacing them about 2 ½ inches apart to allow room for expansion.
- Bake: Bake the crescent rolls in the preheated oven for about 15 minutes or until they turn golden brown and puffed up.
- Serve: Remove from the oven and serve warm. Optionally, dust with powdered sugar for an extra touch of sweetness before serving.
Notes
- Be sure to remove excess moisture from the pumpkin puree to avoid soggy pastry.
- Use parchment paper to prevent sticking and for easy clean-up.
- Roll the puff pastry gently to keep its layers intact for maximum flakiness.
- Allow space between crescent rolls on the baking sheet to enable puffing and even cooking.
- Can be served warm or at room temperature and dusted with powdered sugar if desired.
Find it online: https://oliviabakes.com/pumpkin-pie-crescent-rolls-recipe/
