This might be my new favorite way to use pumpkin in baked goods! This delicious pastry comes together in about 15 minutes total (not including thawing time for the frozen prepared pastry) and just needs about 20 minutes of baking time before you can devour it in one sitting. Yes, I really do mean one sitting- this pastry was gone within a few hours when I made it and I ended up making a second batch the next day because we enjoyed it so much!
If you’ve seen my post about Pumpkin Almond Croissants, you’ll recognize the filling in this recipe. You just need a few simple ingredients, most of which you probably already have in your pantry. The best part? There are no eggs involved! The puff pastry that I like to use is by Pepperidge Farm, which is actually considered to be a vegan product.
Step by step instructions:
Preheat your oven to 375°F.
Start by creating the pumpkin frangipane. In the bowl of a stand mixer, mix together the almond meal, powdered sugar, and cornstarch using the paddle attachment.
Add in the almond extract, butter, and pumpkin puree and mix on medium to medium high speed until well combined and fluffy. Scrape down the bowl as you go to make sure that everything is well incorporated.
Place your thawed puff pastry on a piece of parchment paper and roll it out slightly so it forms a larger rectangle. You don’t have to be too precise with this!
Cut the corners off of the top and another triangle from the bottom edge.
Use a spatula to spread a 3 inch wide layer of frangipane across the middle of the pastry. I used about ½ cup of the frangipane, but you can use as much or as little as you’d like! Just set aside ¼ cup of the mixture.
Use a pizza cutter to slice an equal number of thin diagonal lines into either side of the pastry.
Fold the top of the pastry down and then overlap strips of the pastry in an alternating pattern, similar to a braid.
Mix 1 tbsp of milk into the reserved ¼ cup of frangipane and spread across the top of the pastry.
Sprinkle on chopped pistachios and bake for 15-20 minutes, or until the pastry is golden brown and puffy.
Allow to cool on the pan for 10 minutes before transferring to a wire rack.
Dust with powdered sugar and slice before serving.
Pumpkin Almond Braided Pastry
Equipment
- Stand Mixer
Ingredients
- 1 sheet puff pastry thawed
- 1 ¼ cups almond meal
- ¾ cup powdered sugar
- ½ tsp cornstarch
- ¼ tsp almond extract
- ¼ cup pumpkin puree
- 6 tbsp softened salted butter
- Powdered sugar for dusting
- 1 tbsp chopped pistachios
Instructions
- Preheat your oven to 375°F.
- Start by creating the pumpkin frangipane. In the bowl of a stand mixer, mix together the almond meal, powdered sugar, and cornstarch using the paddle attachment.
- Add in the almond extract, butter, and pumpkin puree and mix on medium to medium high speed until well combined and fluffy. Scrape down the bowl as you go to make sure that everything is well incorporated.
- Place your thawed puff pastry on a piece of parchment paper and roll it out slightly so it forms a larger rectangle. You don’t have to be too precise with this!
- Cut the corners off of the top and another triangle from the bottom edge.
- Use a spatula to spread a 3 inch wide layer of frangipane across the middle of the pastry. I used about ½ cup of the frangipane, but you can use as much or as little as you’d like! Just set aside ¼ cup of the mixture.
- Use a pizza cutter to slice an equal number of thin diagonal lines into either side of the pastry.
- Fold the top of the pastry down and then overlap strips of the pastry in an alternating pattern, similar to a braid.
- Mix 1 tbsp of milk into the reserved ¼ cup of frangipane and spread across the top of the pastry.
- Sprinkle on chopped pistachios and bake for 15-20 minutes, or until the pastry is golden brown and puffy.
- Allow to cool on the pan for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar and slice before serving.
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