ADORE FOODS
These easy pumpkin pie mini rolls are a simple and fun twist on traditional pumpkin pie. Perfectly soft bite sized dessert that will melt in your mouth!
Let’s get started!
In a medium sized bowl, mix together the pumpkin puree, cinnamon, vanilla extract, both types of sugar and egg yolks until well combined.
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Lightly dust a flat surface with flour to set the puff pastry on, spread out gently.
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Put a thin layer of the pumpkin pie filling all over the puff pastry
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Using a a knife or a pizza cutter on the wider side, cut into long triangles. Scoop a spoonful of the pumpkin pie mixture onto the wide end of each crescent roll. Roll up the crescent rolls tightly, starting from the wide end and ending at the short end.
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You can mix an egg and a little bit of water together and use a baster to egg wash the tops of them before placing in the oven. (Optional)
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Place the baking sheet in the oven and bake for 12-15 minutes, or until the rolls are golden brown and fluffy.
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