Autumn Leaves Pastry Recipe

Instructions

1. In a large bowl, combine all purpose flour and cold diced unsalted butter.
2. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Add cold water gradually and mix gently until the dough just comes together.
4. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
6. Roll out the chilled dough on a floured surface to about 3 mm thickness.
7. Use leaf shaped cookie cutters to cut out pastry shapes from the dough.
8. Place the pastry leaves on a baking sheet lined with parchment paper.
9. In a small bowl, mix pumpkin puree, brown sugar, ground cinnamon, and ground nutmeg to create the filling.
10. Spoon a small amount of the pumpkin filling onto half of the pastry leaves.
11. Brush the edges of the filled leaves with beaten egg yolk.
12. Top with the remaining pastry leaves and press edges to seal.
13. Brush the tops with egg yolk for a golden finish.
14. Bake in the preheated oven for 15 to 20 minutes or until golden brown.
15. Remove from oven and let cool on a wire rack.
16. Dust the cooled pastries lightly with powdered sugar before serving.