Description
Buttery puff pastry filled with a savory pumpkin mixture and sweet caramelized onions creates an elegant and flavorful fall appetizer that’s perfect for gatherings and seasonal celebrations.
Ingredients
Puff Pastry
- 1 sheet puff pastry, thawed
Filling
- 1 cup pumpkin puree
- 1 cup caramelized onions
- Salt & pepper to taste
Finishing
- 1 egg (for egg wash)
Instructions
- Prepare the pastry squares: Cut the thawed puff pastry sheet into 12 equal squares using a sharp knife or pizza cutter to create individual pockets.
- Mix the filling: In a bowl, combine the pumpkin puree with the caramelized onions. Season the mixture lightly with salt and pepper to enhance the flavors.
- Assemble the pockets: Spoon a generous amount of the pumpkin and onion filling onto the center of each pastry square. Fold the pastry over to form pockets and carefully seal the edges by pressing them together, ensuring none of the filling leaks out.
- Apply egg wash: Beat the egg and gently brush it over the surface of each pastry pocket to give them a golden, shiny finish when baked.
- Bake the pockets: Place the pockets on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes, or until the pastry is puffed up and golden brown.
Notes
- Add crumbled goat cheese to the filling for extra richness and tang.
- Serve the pumpkin pockets warm to enjoy the best flaky texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
