1-First Step: Preparing the Dough Start by cutting the 230 g cold and cubed unsalted butter into the mixture of 340 g all-purpose flour and 1 teaspoon salt until the butter forms pea-sized pieces. Make a well in the center and add the 140 g ice cold water, mixing just until a dough forms. Fold the dough onto itself 2-3 times to create layers without kneading, then divide into two discs and chill in the fridge for at least 2 hours or overnight. This step ensures a flaky crust, as mentioned in our tips for keeping the dough cold.

2-Second Step: Making the Filling Mix 200 g canned pumpkin purée with 100 g brown sugar and ½ teaspoon pumpkin pie spice to create the filling. For a smooth blend, stir until everything is well combined. If you’re looking for more baking insights, remember that cold ingredients lead to better texture, just like in creating a simple breakfast bake.

3-Third Step: Assembling and Baking Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll out one chilled dough disc to about 1/8 inch thick on a floured surface and cut out shapes around 2.5 x 3.5 inches, needing two pieces per pastry. Place the bottom pieces on the sheet, add about 2 tablespoons of filling to each, leaving edges clear, then cover with the top pieces and seal with a fork. Brush with the beaten egg for a glaze and bake for 40 minutes until golden brown.

4-Final Step: Adding the Icing Let the pastries cool before mixing 100 g powdered sugar with ½ teaspoon pumpkin pie spice, 2 ½ teaspoons milk, and 2 teaspoons vanilla extract for the icing. Drizzle it over the cooled treats for a finishing touch. Don’t overfill to avoid leaks, as per our handy tips, and enjoy the nutritional benefits like 319 kcal per serving with 40 g carbohydrates and plenty of vitamin A.