What you are doing here is taking a sheet of puff pastry, rolling it out flat, cutting it into rectangles, placing a dollup of pumpkin pie filling in each rectangle, then folding over the pastry to cover the filling, and sealing the pastry by crimping the edges with a fork. Then just bake it.
Ingredients:
1 sheet of puff pastry
1 can of pumpkin pie filling
1 egg
1 small packet of cream cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350F.
Once you roll out the puff pastry, cut it into rectangles 2 inches x 4 inches wide.
After you have crimped the edges, as mentioned above, use a fork to poke a few holes in each rectangle.
And when you have placed each rectangle in the baking pan, brush each one with egg wash.
Bake for 6-8 minutes but watch them so they don’t burn. They should turn a golden brown.
Remove from oven.
Combine the cream cheese, powdered sugar and vanilla extract. Then brush it over each rectangle as the icing. Let cool for a few minutes, then serve.
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