What a whirlwind few days it has been since my last post! But, I’ll get into that after I tell you a little bit about these Pecan Pumpkin Pastries with Maple Glaze. I made this recipe while staying with that same, very generous, cousin that I mentioned before. Nothing in the pantry = being resourceful without buying too many new items to fill the cabinets. More importantly, having it still be very delicious.
So, I relied on ol’ faithful: frozen puff pastry! (Vegan of course, there are a couple of brands but Pepperidge farm is easiest to find) And after I saw some beautiful squash, I knew it was time for me to finally make a pumpkin recipe, for this fall season. Of course, I cheated and bought pumpkin puree; but like I said, I’m trying to make this easy!
All you have to do for this dessert is cut pastry, stir up a simple pumpkin filling made with organic soy milk, bake, and make a maple drizzle! Overall, after you thaw the puff pastry (which you can do in the fridge over night), it takes about 30 minutes to whip these up. So, when you’re worried about making a dessert for the holidays that people will enjoy, check these Pecan Pumpkin Pastries out!
Now, to summarize this past weekend, SO MUCH DRIVING. My cousin and I drove from Detroit to Boston, so that I could do cooking demos at Northeastern University’s Xhibition Kitchen, and Boston Vegfest. I had a good time doing them, and feel a little less nervous being in front of crowds, considering they were my first live demos! Then we drove back to Detroit, stopping in Syracuse to hang with the guys from the Vegan Zombie, as well as Niagara Falls (which was BEAUTIFUL).
‘Twas a jam-packed weekend, and now I’m in a plane flying home, eager to sleep in my own bed, tonight. Time to work and get a little rest before getting back to the book stuff. If you’re in Orange County this weekend, come by the So Cal Vegfest to see myself and many awesome people do cooking demos, and sign some books! Now, onto the recipe…
- 1 sheet thawed, vegan puff pastry
- 1 1/2 cups pumpkin puree
- 1/4 cup Unsweetened Soymilk
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
- 2/3 cup chopped pecans
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 cup powdered sugar, sifted
- 1 1/2 tablespoons maple syrup
- 1 teaspoon Unsweetened Soymilk
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Lay puff pastry out and cut it into 12 squares/rectangles, or use fall cookie cutters like I did, if you're feeling fancy. Arrange them on the baking sheet, at least 1-inch apart.
- With a knife, lightly score a line, 1/4-inch away from the sides, along each side. This will help the pastry to rise around the filling.
- In a mixing bowl, stir pumpkin puree, soymilk, brown sugar, cinnamon, vanilla, lemon juice, and salt, until combined. Taste and adjust spices to your liking, if necessary.
- Place a few spoonfuls of filling onto each piece of puff pastry, within the frame you scored. In a small mixing bowl, stir pecans, maple syrup, vanilla and salt together. Top each pastry with sweetened pecans.
- Place pastries in oven, and bake for 20 minutes, or until the puff pastry has risen and is golden brown. While those are baking, in a small bowl, whisk powdered sugar, maple syrup and soymilk together, until smooth. Set aside.
- Once pastries are baked, wait at least 10 minutes for them to cool; then drizzle with glaze. Wait longer if you want to serve them at room temperature. Enjoy!
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Since Halloween is right around the corner, here are some recipe ideas!
- Gluten-free Bloody Berry Cupcakes
- Peanut Butter Apple-Lanterns
- Mushroom Eyeballs
- Spooky Sips!
- and obviously these Pecan Pumpkin Pastries!