I love this time of year, Williams-Sonoma starts selling this great treat: Pecan Pumpkin Butter! I stock up for the season. It not only taste great on toast, it makes the best pumpkin pies! Here is another use for it…
- 1 package puff pastry (I used 1 sheet)
- 3 oz. cream cheese
- 2 T Pecan Pumpkin Butter
- 1/4 C chopped pecans
- 1 egg for egg wash
- regular sugar for topping
- powder sugar for dusting
Preheat oven to 425 degrees. Use large cookie sheet, either lined with parchment paper or a silicone mat. Mix the cream cheese with the Pecan Pumpkin Butter until it is thoroughly mixed. Open one sheet of puff pastry, cut it into four equal pieces. Place one teaspoon of the cream cheese mixture in the center of each puff pastry piece. Then sprinkle 1/2 tsp. of chopped pecans over cream cheese. Brush the corners of the pastry with the egg wash. Bring each corner up to the center and twist, then close each seam with a pinch. Seal in the mixture as well as you can.
Brush the entire pastry with egg wash. Sprinkle them with a touch of regular sugar.
Bake in preheated oven for approximately 15-20 minutes. Keep an eye on them, you want them to have a golden brown color. Let cool for 5 minutes. Sprinkle with powder sugar before serving.
This recipe makes 4, you can double it for 8.
*Note: If you are in the mood for chocolate, follow this same recipe, but fill the middle with Nutella (hazelnut spread)!