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Miguelitos with Pumpkin Cream Photo

Miguelitos with Pumpkin Cream Recipe

Nancy Piran
Miguelitos with Pumpkin Cream will whip up quickly, just in time for your impromptu dinner party. They’re perfect for fall.
4 from 26 votes
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Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 36 1 Miguelito
Calories 39 kcal

Ingredients
  

  • 1 sheet Puff Pastry
  • 1 cup Heavy Whipping Cream
  • 3 tablespoons Pumpkin
  • 1 tablespoon 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

Calories: 39kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 1g
Keyword Baked, Baking, Desserts, Easy Desserts, Fall, Puff Pastry, Pumpkin
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