INGREDIENTS:

• 1 sheet of puff pastry (thawed) or 1 can (8 oz) crescent rolls
• ½ cup pure pumpkin puree
• ¼ cup sugar
• 3 tablespoons butter, melted
• 3 teaspoons pumpkin pie spice

bon COOK Products Used

DIRECTIONS:

1. Preheat oven to 375⁰ F. Place Bonmat on perforated baking sheet and set aside.  
2. In a mixing bowl, combine pumpkin puree, sugar, and pumpkin pie spice. Set aside.
3. Layout thawed puff pastry or crescent dough onto Roul’pat. Using your Rolling Pin, roll out puff pastry, pressing seams together. Then cut in half. If using, crescent rolls lay down 2 of the triangles creating a small rectangle.
4. Spread pumpkin puree onto one half of the puff pastry or crescent dough. Place the other half of dough on top making sure the edges line up. Press edges together.
5. Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice and sugar if desired.
6. Using the Cake Server Knife cut the rectangle into even strips.
7. Twist each strip a few times and sprinkle with remaining pumpkin pie spice. Lay each on Bonmat then bake for 8-10 minutes or until golden brown.

Time: 

Recipe Yield

12 Servings