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With these Halloween puff pastries with pumpkin jam you will have, without complications, a sweet and crunchy bite. The recipe is as simple as preparing a jam and filling the puff pastry with it. A few minutes in the oven and ready to sink your teeth into.
To make the pumpkin jam and have the right texture and consistency we have prepared it with a little bit of agar. This way we get that, when it cools down, it has enough body to prepare the puff pastry or simply to spread it on a hot bread toast.
To prepare these Halloween puff pastries with pumpkin jam I have used a gluten-free puff pastry sheet or base. This way it allows me to take it to the party and that celiacs can take it without any problem.
Halloween puff pastry with pumpkin jam
With this recipe you will have some sweet and crunchy bites to celebrate Halloween
- Mayra Fernandez Joglar
- Recipe type: dessert
- Calories: 100
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 sheet of chilled puff pastry
- 1 egg
For the pumpkin jam
- 600 g pumpkin, peeled and cleaned
- 150 g of quality water
- 80 g of rice syrup, agave or date paste
- 1 dash of lemon juice
- 3 g agar agar
Preparation
We will start the recipe by making the pumpkin jam. In a medium saucepan we put the peeled pumpkin in small pieces. Add the water, the lemon juice and the date syrup or paste. We put the pot to medium heat for about 30 minutes and we let the pumpkin cook and melt little by little. Stir occasionally.
When the pumpkin is already tender and falls apart, add the agar agar. We let it cook for couple of minutes, during which we will stir with a spoon to mix the ingredients well.
We pass the mixture through the blender so that we have a smooth texture and let it cool.
When the jam is at room temperature we can now prepare our puff pastry.
For this we preheat the oven to 200º with heat up and down.
We stretch the puff pastry sheet on the baking paper that she already brings.
With a circular cookie cutter we cut 24 circles.
We put a little pumpkin jam on 12 of the circles. We spread the jam a little so that it does not stay all in the center, but avoiding that it reaches the edges.
We will cut out the eyes and the mouth from the other 12 circles. For the eyes I used a tiny triangle-shaped cutter. It is one of those used to decorate fondant cakes. However, I have trimmed the mouth with a very sharp small knife.
Make sure the eyes are not too close together. Otherwise, as the puff pastry inflates, the dough will break down the center and the eyes will come together.
Paint the edges of the circles with jam with a little water. Place the cut out circles on top and press the edges together. With a fork or stake, seal the edges so that they do not open.
Beat the egg (or just the yolk) and with a soft brush paint the puff pastry.
Put the puff pastry on a tray lined with the baking paper that comes with the puff pastry base.
Bake for 12 minutes or until the surface of the puff pastry is a nice toasted color.
Remove the tray from the oven and let the puff pastry cool on the rack.
Notes
With these amounts you will have jam left but we can use it for other recipes or simply for toasts.