My favorite item at the bakery I worked at in high school was the pie cookie. Two small, round pieces of flaky crust with whatever fruit was in season baked into the middle. They were adorable, easy to sell, and clever. This popsicle attempts to recreate that concept, while bringing in a frozen element and the necessity of whipped cream to pumpkin pie. Pumpkin Pie Popsicles
Yield: 6 pair-popsicles | Prep Time: 30 minutes | Total Time: 8 hours Ingredients Vanilla ice cream (use this recipe) One sheet store-bought puff pastry 3/4 cup pumpkin puree 1/4 cup brown sugar 2 eggs 1 tsp pumpkin pie spice Directions Prepare vanilla ice cream per recipe. Pour into molds and freeze until solid. Preheat oven to 350°. Roll out store bought puff pastry sheets. Using a pumpkin shaped cookie cutter, cut twelve pumpkins in puff pastry and place six onto a baking sheet. In a bowl, mix together pumpkin puree, brown sugar, one egg, and pumpkin pie spice. Spoon mixture onto six of the pumpkin rounds. In a separate bowl, mix together one egg and a bit of water. Brush edges of puff pastry pumpkins and lay remaining six rounds over the six rounds with mixture on them. Using a fork, crimp edges to hold together. Brush remaining egg wash over the top of each. Sprinkle with sugar and cut small holes in the top of each to help release steam. Bake for 15-20 minutes. Remove from oven, insert popsicle sticks, and let cool. Serve warm with vanilla popsicle.
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