Tuesday, October 14, 2014

Cream Cheese Pumpkin Swirl Pastry


Cream-Cheese-Pumpkin-Swirl-Pastry














Fall time is all about the pumpkin, wouldn't you agree? Every store you visit and every website you click on during the month of October is full of delicious pumpkin flavored cookies, cakes, pies, pastries, and other over-the-top treats! It's as if Autumn brings on a pumpkin addiction that we just can't kick, and, truthfully, I love it!

While today's recipe is the perfect example of our pumpkin fetish here at Honeyville, it is anything but traditional. Combining the smooth taste of cream cheese, pumpkin spice, and cinnamon, and wrapping the whole thing in a delicious, layered pastry, this autumn inspired treat is sure to get you in the mood for falling leaves, sweaters and scarfs, and cool, spooky nights! Oh, and one more thing, it's full of pumpkin! Get ready, it's time to bake up some Cream Cheese Pumpkin Swirl Pastries!

Ingredients:
3/4 cup Milk, warmed
1/3 cup Sugar
4 Tbsp Honeyville Ova Easy Egg Crystals + 6 Tbsp Water (or 2 fresh Eggs)
1 tsp Vanilla
1 tsp Salt
3 1/4 cups Honeyville Alta Artisan Flour, divided
1 Tbsp SAF Yeast
1 cup Butter, softened

Filling:
6 oz Cream Cheese
3 Tbsp Pumpkin Puree
1/2 tsp Pumpkin Pie Spice
1 Tbsp Sugar
1/2 tsp Cinnamon

Topping:
1 Tbsp Cinnamon
2 Tbsp Sugar

Yields: 12-18 pastries

Directions:
In your BOSCH Styline Mixer or BOSCH Universal Mixer, add the following ingredients in this order: Milk, eggs, sugar, vanilla, salt, 1 cup flour, and yeast. Turn mixer to #2 setting until ingredients are completely mixed. With mixer still mixing, add 2 cups flour and knead in machine for 3-4 minutes.

Dough











Remove dough ball from mixer and place on a hard surface.

Whipped-Butter











In medium bowl, whip butter and 1/4 cup flour together.

Rolled-Dough-With-Butter











Roll dough out into a rectangle shape, then smear whipped butter on top.

Folded-Dough











Fold dough like a letter, in three parts, then wrap in plastic wrap and place in refrigerator for 30 minutes.

Dough-Folded











Remove from refrigerator and roll out opposite of the original folds. Fold again like a letter, in three parts, then wrap and place back in the refrigerator for another 30 minutes.

Repeat this process two more times.

Preheat oven to 350 degrees.

Cream-Cheese-Filling











In a large mixing bowl, combine cream cheese, pumpkin, pumpkin pie spice, sugar, and cinnamon, and whip together using an electric hand mixer.

Cinnamon-Sugar-Topping











In separate bowl whisk together cinnamon and sugar.

Sliced-Dough











Remove dough, roll out completely, then slice dough into triangle shapes.

Dough-Topped-With-Filling











Taking a triangle shape and rolling it out individually, smear filling on top, then roll up like a croissant.

Cinnamon-Sugar-Topping











Dip rolled pastry in cinnamon/sugar mix until completely coated.

Pastry-on-Sheet











Place on your USA Pan Cookie sheet lined with parchment paper.

Bake at 350 degrees for 15-18 minutes. Remove and allow to cool before serving.

Pumpkin-Pastry











This is the pastry treat you've been hoping for these cool fall mornings! The cream cheese pumpkin filling is the perfect blend of sweet, savory, and smooth, and makes your mouth water with every bite! The layered pastry outside is a completely dream and gives you all the flavor you're looking for while still holding everything together.

Swirl-Pastry











Fall is about pumpkins, and this is the perfect pastry for your fall-time celebration!

1 comment:

Diana Kritinar said...

This. Is. AWESOME!!!! It's so funny because JUST this morning I was just thinking to myself, a crescent or pastry would be SOOO good to make with some PUMPKIN! I am obsessed... Nice I will have to try these for Thanksgiving breakfast or dessert!