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Pumpkin Pastelitos with Puff Pastry, Weeknight Flaky Treats

Annahita Carter
Pumpkin Pastelitos are the kind of bakery-style treat you can actually pull off on a busy evening: buttery puff pastry bakes crisp around a warmly spiced pumpkin filling with just enough salt to keep it balanced.
4.67 from 3 votes
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Prep Time 17 minutes
Cook Time 22 minutes
Chill Time 40 minutes
Total Time 1 hour 19 minutes
Course Breakfast, Dessert, Snack
Cuisine Latin American
Servings 8 pastelitos
Calories 320 kcal

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Small saucepan
  • Whisk
  • Spatula
  • Small bowls
  • Fork (for crimping)

Ingredients
  

  • 1 box puff pastry (2 sheets; about 17 to 18 oz / 480 to 510 g) thawed in the refrigerator
  • 1 cup canned pumpkin purée not pumpkin pie filling
  • 1/3 cup packed dark brown sugar or 60 g finely grated piloncillo
  • 1 tbsp unsalted butter omit for vegan
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp freshly grated nutmeg or a pinch of allspice
  • 1 pinch ground cloves about 1/16 tsp
  • 1/4 tsp fine sea salt
  • 1 tsp finely grated orange zest optional
  • 1 large egg beaten with 2 tsp (10 mL) water for egg wash; for vegan, brush with plant milk
  • 2 tsp water for egg wash
  • All-purpose flour a dusting, to keep the pastry from sticking

Optional sweet-savory cream cheese layer

  • 4 oz cream cheese softened
  • 1 tbsp powdered sugar
  • 1 pinch salt

Optional cinnamon syrup glaze

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 small cinnamon stick

Instructions
 

  • Thaw puff pastry in the refrigerator until pliable but still cold. Line a large rimmed baking sheet with parchment. Set a small bowl of flour for dusting and another for egg wash.
  • Cook the pumpkin filling: In a small saucepan over medium heat, whisk together the pumpkin purée, brown sugar or piloncillo, butter, cinnamon, ginger, nutmeg, cloves, salt, and orange zest if using. Cook, stirring often, until the sugar dissolves and the mixture is thick and glossy, about 3 to 5 minutes. Scrape into a shallow bowl and cool completely (refrigerate about 20 minutes to speed up).
  • Optional cream cheese layer: Beat the cream cheese with powdered sugar and a tiny pinch of salt until smooth.
  • Cut the pastry: Lightly flour your counter. Unfold one pastry sheet and roll just enough to smooth the seams to roughly a 10 x 10-inch (25 x 25-cm) square. Cut into 4 equal squares. Repeat with the second sheet for 8 total squares.
  • Fill: Arrange 4 squares on the prepared sheet pan. If using cream cheese, spread about 1 tablespoon on each, leaving a clean 1/2-inch (1.25-cm) border. Top with 1 generous tablespoon of cooled pumpkin filling. If making pumpkin-only, use about 2 tablespoons of pumpkin per pastry.
  • Seal and vent: Brush borders with egg wash. Cap each with a second square, pressing around the mounds to expel air. Crimp edges with a fork. Cut two small slits on top of each for steam.
  • Chill briefly: Refrigerate or freeze the tray until the pastry feels cool and firm, about 10 minutes.
  • Bake: Brush tops with more egg wash. Bake at 400°F / 200°C on the middle rack until deeply golden and well-puffed, 18 to 22 minutes, rotating the pan halfway.
  • Optional cinnamon glaze: While they bake, simmer the sugar, water, and cinnamon stick 2 minutes; cool slightly. After the pastries rest 5 minutes, brush lightly with the syrup.
  • Cool and serve: Let pastelitos cool at least 10 minutes before eating.

Nutrition

Calories: 320kcalCarbohydrates: 33gProtein: 4gFat: 19gSaturated Fat: 7gCholesterol: 35mgSodium: 240mgPotassium: 140mgFiber: 2gSugar: 11gVitamin A: 5200IUVitamin C: 2mgCalcium: 35mgIron: 2.1mg
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