Iced Pumpkin Hand Pies
- 2 sheets puff pastry thawed
- 4 ounces softened cream cheese
- 1/4 cup pumpkin puree
- 1/4 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 egg white whisked for egg wash
- 1 cup powdered sugar
- 2 tablespoons water
Preheat oven to 350 degrees and line a large baking sheet with a silpat liner.
Lay each puff pastry sheet flat and cut into 6 rectangles making 12 total. Place cream cheese and pumpkin into a small mixing bowl, stirring until smooth. Place a heaping tablespoon of pumpkin mixture over 6 of the cut pastry rectangles. Spread evenly leaving a 1/4 inch border around edges. Place brown sugar and cinnamon into a small bowl, stirring to combine. Sprinkle a generous spoonful over filling. Brush egg wash around edges of pastry then place remaining pastries over filled pastries. Use the tines of a fork to press and seal the edges tightly.
Brush tops of pastries lightly with the egg wash. Bake for 20-25 minutes, until slightly golden brown. Remove and let cool for 10 minutes.
Whisk powdered sugar and water until thick and smooth. Drizzle over tops and serve warm or room temperature.
Calories: 634kcal | Carbohydrates: 68g | Protein: 8g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 21mg | Sodium: 276mg | Potassium: 117mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1843IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg