With Thanksgiving upon us, I'm thinking pumpkin! I saw this idea somewhere and liked it. Naturally, by the time I bought the puff pastry and wanted to try it, I couldn't locate the recipe, so I made up my own. The filling is almost a dump and beat together recipe. So quick and easy!
The more difficult part is that pesky puff pastry. I've had my share of disasters with puff pastry, so this time I watched the Pepperidge Farm video on using puff pastry. They say to work with it in less than 40 minutes after removing from the freezer. In addition, they recommended sprinkling the work surface with a bit of flour to roll it out. And they recommended working with it while still slightly frozen. Bzzzt! That's where I have run into problems. It doesn't budge!
Take it out and take the wrappers off. As soon as you can open a sheet without breaking it, open it up and allow it to continue to thaw while you make the filling. I rolled it out to 12 x 12. But when I cut it, I found I could still roll each piece a little bit thinner on its own with one or two rolls across it.
Beyond that, this is easy and almost better than pumpkin pie. One of the things I love about this recipe is that it makes individual servings. I love baking big cakes. But if I hear one more person say just a taste for me! Aargh. And then they want a piece after all! I think these would be especially great for a buffet where people help themselves. No messy cutting of the pie.
The filling will crack when it bakes, but you're going to top it with whipped cream anyway, so it doesn't matter!
1 package puff pastry sheets
8 ounces cream cheese, softened
1 cup pureed pumpkin
1/2 cup dark brown sugar
2 large eggs, room temperature
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch powdered ginger
1/2 teaspoon vanilla
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla
Take the puff pastry out of the freezer. Preheat oven to 350. Grease 9 wells of a cupcake pan.
Mix together the cream cheese, pumpkin and brown sugar. Add the eggs and beat well. Add the cinnamon, nutmeg, cloves, ginger and 1/2 teaspoon vanilla and beat well to mix.
Roll out the puff pastry to 12 inches x 12 inches. Cut into nine equal pieces. Roll each piece again if you feel like it. Place each piece into a cupcake well with little ends sticking up. Fill with the pumpkin mixture. Bake for 25 minutes.
When cool enough to handle, use a knife to help you pop them out. I found it helpful to move them in a circle first, then pop them out. Cool on a rack.
Beat the heavy cream, adding the sugar and vanilla when it begins to hold a shape. When the tartlets are cool, pipe the whipped cream on top of each one, much as you would a cupcake.
|Thaw and roll out the puff pastry.|
|The filling will crack, but we don't care!|
|Cool on a rack.|
|Can be picked up and eaten with hands!|
|Coming November 24th!|