Online classes mean that snack breaks are built-in every hour or two. My children’s current obsession? Pumpkin spice and everything nice. Featured today on Theresa’s Reviews, I have two simple, kid-friendly recipes for a delicious homemade treat.
This recipe is easy to make because the tools are supplies you would have in your home anyway, like a heart-shaped cookie cutter.
Puff Pastry Autumn Leaves Ingredients
- 1 sheet of puff pastry
- 1 tablespoon of cinnamon
- 1 cup of sugar
Puff Pastry Autumn Leaves Recipe
Use a rolling pin to roll out the puff pastry. This will help make the puff pastry thinner, and it will get rid of any creases.
Use a heart-shaped cookie cutter to create the leaf shapes. Remove the shapes carefully, and use a butter knife to make the indentation in the heart more noticeable as needed.
Place each cut-out piece of puff pastry on top of parchment paper on a cookie sheet. Put the cookie sheet in the freezer for 20 minutes. While the puff pastry chills, preheat the oven to 375 degrees Fahrenheit.
While the shapes cool and harden, mix the cinnamon and the sugar in a small bowl. Set aside.
Take the puff pastry out of the freezer. Use a sharp knife to create the texture on each leaf.
Use a tablespoon to sprinkle the cinnamon and sugar on top of the autumn leaf puff pastry shapes. If you don’t see the texture on the leaves anymore, it is okay. When the puff pastry bakes and puffs up, those lines become more noticeable.
Bake for 15 minutes. Keep a close eye on them. When they puff up but don’t quite brown, remove them from the oven. Place them on the counter to cool for 10 minutes.
Serve with apple slices to dunk in the pumpkin dip. To change up the presentation, you could pipe the dip into the puff pastry as a filling to make donuts.
Pumpkin Dip Ingredients:
- 1 can of pumpkin
- 1 package softened cream cheese
- 1/4 bag of marshmallows
- 1 cup brown sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon ginger
Pumpkin Dip Recipe:
In a large mixing bowl, add the pumpkin, softened cream cheese, maple syrup, sugar, and spices. Microwave the marshmallows for 40 seconds or until they are completely soft. Mix the marshmallows in the separate bowl, and add them to the bowl. Use a wooden spoon or spatula to stir until the ingredients completely combine.
If you need to thicken the dip, add a cornstarch slurry. Create the slurry by taking 1/2 cup of cornstarch, placing it in a separate bowl, and adding a cup of the dip. Mix well until it is completely combined, and add it back into the dip. You can bake or simmer the dip to help activate the thickening properties of the cornstarch.
For a smoother appearance, use an electric mixer. Stir on low to medium until it is smooth. Serve and enjoy!
With the leftover stringy pieces of puff pastry, you can make this simple recipe for Puff Pastry Pepperoni Mummies.
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