Did you guys know that it was Hermione’s birthday last week? September 19th, to be exact. Technically, she turned 33 years old this year. You may recall that I have established that, had my letter not been lost, the Trio would have been the Quatro. Whatevs.
Last week, on the morning of Miss Granger’s birthday, I made her a special birthday breakfast. Pumpkin pasties…in danish form. Because people get all weird when you say you’re having pie for breakfast, but they’re totally okay with you having danish.
I also made these to celebrate something else fun and exciting that I found out last week.
Fun and exciting and totally Harry potter-themed.
I get to go to the Wizarding World of Harry Potter again!!!
In one month.
Not only that, but we’re hitting up Disney for four days also! I’m so stupid excited…all I’ve been doing for a week, straight, is planning. We’re going to be there the week leading up to Halloween, so we’re also attending Mickey’s Not So Scary Halloween Party!! (Sorry for all the exclamation points, but seriously…Wizarding World. Disney. It calls for an abundance of exclamation points.)(!!!!!)
So. If you need me, I’ll be over here making costumes for the Hubster and I to wear while we trick or treat in Walt Disney World. And trying to decide which witch shirts to wear while sipping butterbeer in the streets of Hogsmeade.
No big deal.
Oh wait. Let’s make some pumpkin pasties, shall we?
Pasties – “PASS-TEEZ”, my fellow Americans. We’re talking food here, not risqué boob apparel.
I’m really glad the Harry Potter films came out before my defection to England.
I would never have forgiven myself for referring to these as “paysteez” to the British.
First, a little backstory on these:
It might surprise you to learn that I don’t actually like pumpkin.
I know, I know. I make a lot of pumpkin recipes for someone wo doesn’t even like pumpkin, but the truth is, I just don’t like pumpkin when it’s the main flavor. When it’s all mixed in with tasty spies, hearty oatmeal, and yummy flavors, like chocolate or maple, I love it.
My lack of love for pumpkin, particularly pumpkin pie, is what has prevented me from making pumpkin pasties in the past. I decided that if I was going to make them, and enjoy them, I was going to have to make them my way.
Enter pumpkin cheesecake. Because I love pumpkin cheesecake. I decided that, instead of making a traditional pie filling, like most pumpkin pasty recipes, I would make a scaled down pumpkin cheesecake filling instead.
Best. Idea. Ever.
To get started, you need to roll out some puff pastry or pie dough until it is roughly 12×12. I always use frozen dough (whether I’m using pastry or pie) for this recipe. I like to keep them super fast, and easy, so I can make them for breakfast, so it’s great to have the ready-made dough on hand.
I have had this cookie cutter F-O-R-E-V-E-R. Things have come full circle, because I originally bought this cutter nine years ago to make faux pumpkin pasties (pumpkin shaped sugar cookies) for the kiddo’s Harry Potter birthday party. *sniffle*
Spoon a generous tablespoon (depending on the size of your pumpkins) of filling into the center of the remaining pumpkins. Try to get as much filling on each one as you can, without overfilling them, because these are best when they have lots of pumpkin goodness in them.
Brush egg wash around the edges of these, being careful not to let too much get on the baking sheet (it will cause them to stick).
If you don’t have a pumpkin cookie cutter, or you just want to make these even easier than they already are, you can cut the dough in squares instead. Place a generous tablespoon of filling on each square. Brush the edges of the dough with egg wash. Bring two opposite corners up to meet in the middle and seal with egg wash. Chill for 30 minutes.
Well, okay, so *technically*, I didn’t actually make pasties. Today. Whatever. I didn’t wanna use pie dough, okay? These are just as good with pie crusts instead of pastry crust, though. I’ve made them both ways, and they’re both equally delicious, and equally popular with my people.
When you make them with pastry dough, though, you get to call them breakfast. See? I’m always thinking.
Pumpkin Cheesecake Pasties
Makes 18 to 24 pasties, depending on size
FOR THE PASTIES
1/3 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
8 ounces cream cheese
1 egg, at room temperature
1/2 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon lemon juice
3 to 4 sheets frozen puff pastry or 2 packages frozen pie dough
FOR THE GLAZE
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
FOR THE EGG WASH
Whisk one egg white with two teaspoons of water until lightly frothy.
To make the pasties: Preheat the oven to 400 degrees (C). Line a baking sheet with parchment paper or Silpat mats; set aside.
In a medium bowl, combine the sugar, cinnamon, ginger, cloves, allspice, nutmeg, and salt.
In the bowl of a standing mixer, beat the cream cheese and sugar mixture together until light and fluffy, about 1 minute. Add the egg and stir until combined. Scrape the bowl. Stir in the pumpkin purée until thoroughly combined. Stir in the vanilla and lemon juice.
Roll out the puff pastry or pie dough until it is roughly 12×12. Cut out pumpkins, making sure to end up with an even number, or cut the dough into squares.
If making pumpkins, spoon a generous tablespoon (depending on the size of your pumpkins) of filling into the center of half the pumpkins. Brush the edges lightly with egg wash. Cut a slit in the remaining pumpkins. Place a slitted pumpkin on top of a filled pumpkin, and, using a fork, press all the way around to seal the edges. Brush with egg wash. Chill for 30 minutes.
If making squares, place a generous tablespoon of filling on each square. Brush the edges of the dough with egg wash. Bring two opposite corners up to meet in the middle and seal with egg wash. Chill for 30 minutes.
Bake for 20 to 25 minutes, or until golden brown. Allow to cool for at least 15 minutes before glazing.
To make the glaze: In a medium bowl, whisk the sugar and milk together until thoroughly combined. Stir int he vanilla. Drizzle the glaze over the pasties. Dust the pasties with confectioners’ sugar, if desired.
Recipe by Darla
You guys are so lucky, because my friend Callye invited a whole bunch of us sugar makers to get creative with a pumpkin shaped cookie cutter. You won’t believe some of the crazy gorgeousness happening here! Make sure you check them all out!!