INGREDIENTS
puff pastry sheets
filling of choice (jam, pie filling, Nutella)
1 egg, beaten (for egg wash)
coarse sugar
pumpkin-shaped cookie cutters (or cut by hand)
METHOD
Preheat the oven to 375°F and line baking sheets with parchment paper. On a floured surface, roll out the thawed puff pastry sheets.
Use a pumpkin-shaped cutter to cut out an equal number of bottoms and tops for your pies. For the tops, use a small knife or face-shaped cutters to carve out Jack-O’-Lantern faces. Gather any excess dough, roll it out again, and cut more shapes as needed.
Place the bottom pieces on the prepared baking sheets. Add a small dollop of your chosen filling to the center of each, being careful not to overfill. Lightly moisten the edges of each bottom piece with water, then place a Jack-O’-Lantern top over it. Seal the edges by pressing them down with a fork.
In a small dish, beat the egg with 1 Tablespoon of water. Brush the tops of the Jack-O’-Lantern pies with the egg wash and sprinkle with coarse sugar. Bake in the preheated oven until golden brown, about 10-12 minutes.
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