Ingredients
1sheetpuff pastry
1cupheavy whipping cream
3tbsppumpkin
1tbspgranulated sugar,plus 1 tsp more
powdered sugar,for dusting
Preparation
Preheat oven 400 degrees F. Line cookie sheet with parchment paper.
Roll puff pastry sheet out to a 9×13-inch rectangle.
With short end on top. Cut pastry 6 rows down, 6 rows across to make 36 small pastries.
Place on a baking sheet and bake for 15 to 20 minutes.
In the meantime, place whipping cream in the mixer and beat on for about 1 minute high until soft peaks.
Turn down the mixer to low and slowly add in pumpkin and sugar till incorporated. Return the mixer to high and continue to beat for about 1 minute until stiff peaks.
When pastry is done allow to completely cool.
Cut each pastry in half. Pipe pumpkin cream into the center of each pastry. Place tops back on the pastry.
Dust with powdered sugar.
Serve and enjoy.
