Miguelitos with Pumpkin Cream
Miguelitos with Pumpkin Cream will whip up quickly, just in time for your impromptu dinner party. They’re perfect for fall.
Servings 36 pastries
Calories 62kcal
Ingredients
- 1 sheet puff pastry thawed
- 1 cup heavy whipping cream
- 3 tbsp pumpkin puree not pumpkin pie
- 1 tbsp granulated sugar + 1 teaspoon
- powdered sugar for dusting
Instructions
- Preheat oven 400°F. Line cookie sheet with parchment paper.
- Roll puff pastry sheet out to 9 X 13 rectangle.
- With short end on top. Cut pastry 6 rows down, 6 rows across to make 36 small pastries.
- Place on baking sheet and bake for 15 – 20 minutes.
- In the meantime, place whipping cream in mixer and beat on high until soft peaks, about one minute.
- Turn down mixer to low and slowly add in pumpkin and sugar till incorporated. Return the mixer to high and continue to beat until stiff peaks, about one minute.
- 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!
Nutrition
Serving: 1 | Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 19mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg