Pumpkin Puff Pastry Braid Recipe
Introduction
This Pumpkin Puff Pastry Braid is a delightful blend of creamy pumpkin and tangy cream cheese wrapped in flaky, golden pastry. Perfect as a cozy autumn treat or a festive dessert, it’s simple to make and impressive to serve.
Ingredients
- 1 puff pastry sheet
- 7.5 oz. pumpkin puree
- 4 oz. cream cheese
- 1 egg
- 2 tablespoons flour
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Step 1: Let the puff pastry come to room temperature. Preheat your oven to 400 degrees F.
- Step 2: Lightly flour a cutting board or pastry board. Roll out the puff pastry sheet to smooth out the creases.
- Step 3: Transfer the pastry to a parchment-lined baking sheet. Using a knife or pizza cutter, cut slits on each side of the dough, leaving a strip in the center.
- Step 4: Spread the cream cheese down the middle strip of the dough. Spoon the pumpkin puree over the cream cheese.
- Step 5: Fold the cut strips of dough over the filling in a crisscross pattern, creating a braided look.
- Step 6: Beat the egg and brush it over the top of the braid. Sprinkle with cinnamon and sugar.
- Step 7: Bake for 25 minutes or until the pastry is golden and lightly browned.
Tips & Variations
- For extra flavor, add a pinch of nutmeg or ginger to the pumpkin filling.
- Use a store-bought pie pumpkin puree for convenience, or make your own for a fresher taste.
- Try swapping cream cheese for mascarpone or ricotta for a different texture and flavor.
- Serve warm with a drizzle of maple syrup or a dusting of powdered sugar.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees F for about 10 minutes to restore crispness. This pastry is best enjoyed fresh but can be frozen wrapped tightly for up to 1 month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen puff pastry?
Yes, just thaw the puff pastry completely according to package instructions before using to ensure it rolls out easily and bakes evenly.
Can I make this recipe vegan?
To make a vegan version, use a plant-based puff pastry, substitute cream cheese with a vegan alternative, and replace the egg wash with a dairy-free milk or oil for brushing.
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Pumpkin Puff Pastry Braid Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Pumpkin Puff Pastry Braid is a delightful fall-inspired dessert featuring a flaky puff pastry filled with creamy pumpkin puree and cream cheese. The braid is brushed with egg wash and sprinkled with cinnamon and sugar, then baked to a golden, crispy perfection. Perfectly combining rich, creamy filling with a buttery, flaky crust, it’s ideal for a cozy autumn treat or festive gathering.
Ingredients
Pastry
- 1 puff pastry sheet
- 2 tablespoons flour (for rolling)
- 1 egg (for egg wash)
Filling
- 7.5 oz. pumpkin puree
- 4 oz. cream cheese
Topping
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the Puff Pastry: Allow the puff pastry sheet to come to room temperature to make it easier to roll. Preheat your oven to 400 degrees Fahrenheit.
- Roll the Puff Pastry: Lightly flour your cutting board or pastry board. Roll the puff pastry sheet gently to smooth out the fold lines and create an even surface.
- Cut the Pastry Lines: Place the rolled puff pastry on a parchment-lined baking sheet. Using a knife or pizza cutter, carefully cut diagonal lines along both sides of the pastry, leaving the center intact for filling.
- Assemble the Filling: Spread the cream cheese evenly down the center strip of the puff pastry. Then, layer the pumpkin puree over the cream cheese to create a smooth filling base.
- Braid the Pastry: Begin crisscrossing the strips of puff pastry from each side over the pumpkin and cream cheese filling, creating a braided pattern that seals the filling inside.
- Apply Egg Wash and Topping: Whisk the egg and brush it evenly over the surface of the braid to give it a shiny, golden finish. Sprinkle the cinnamon and sugar mixture evenly on top for added sweetness and spice.
- Bake: Place the baking sheet in the preheated oven and bake for 25 minutes, or until the pastry is golden brown and crisp. Remove from oven and allow to cool slightly before serving.
Notes
- Make sure the puff pastry is fully thawed before rolling to prevent cracks.
- You can substitute pumpkin puree with sweet potato puree for a different flavor.
- For extra flavor, add a pinch of nutmeg or ginger to the filling.
- Serve warm with a drizzle of maple syrup or a dusting of powdered sugar for added sweetness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin dessert, puff pastry braid, fall recipe, pumpkin puree, cream cheese pastry, cinnamon sugar pastry
