Whipped Pumpkin Puff Pastry Leaves

Puff pastry leaves baked until golden and flakey, then layered with a whipped pumpkin cream filling and dusted with powdered sugar. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @jessiejanedaye

Original recipe source

Cook time: 22 minutes

Servings: 4

Ingredients

• 1 sheet Jus-Roll puff pastry refrigerated
• 1 cup heavy cream chilled
• 0.3333333333 cup pure pumpkin puree
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla bean paste
• 1 teaspoon pumpkin pie spice
• 1 sheet Jus-Roll puff pastry refrigerated

Instructions

1. Roll out the refrigerated puff pastry and use the leaf cookie cutter to make 12 leaves. 12 leaves are cut
2. Preheat the oven to 400 F and transfer the puff pastry leaves to a parchment-lined baking sheet. Use a fork to make holes all over the puff pastry leaves to help allow the steam out; they can be close together. Layer another piece of parchment on top of the puff pastry and place a full-size baking sheet on top, sandwiching the puff pastry between the two baking sheets. Place a small baking dish on top to keep the baking sheet pressed down and ensure a flat flakey puff pastry. Bake for 15 minutes sandwiched between the baking sheets, then remove the top baking sheet and top piece of parchment and bake for another 5-7 minutes or until golden and flakey. Allow to cool. pastry is golden and flakey
3. Add the heavy cream, pumpkin puree, powdered sugar, vanilla bean paste, and pumpkin pie spice to a mixing bowl. ingredients are combined
4. With an electric mixer, whip for 3-4 minutes, until stiff peaks form. Don't overwhip. Add to a piping bag. stiff peaks form
5. Pipe whipped cream on the first leaf layer, then add a second leaf and pipe a second layer and top with your third leaf. Dust with powdered sugar. Serve. assembled and served