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Harry Potter Pumpkin Pasties Recipe

Harry Potter Pumpkin Pasties Recipe
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★★★★★

5 from 7 reviews

Discover the magical flavors of Harry Potter Pumpkin Pasties with this delightful recipe featuring a cinnamon-spiced pumpkin filling encased in a flaky, buttery pastry. Perfect for fans and festive occasions, these pasties are easy to prepare, providing a cozy treat straight from the wizarding world.

Ingredients

Scale

Pasty Dough:

  • 3 cups (360 grams) all-purpose flour
  • 2 tablespoons powdered sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 20 tablespoons (300 grams) unsalted butter, cold, cubed
  • ½ cup (70 grams) milk (or water)

Pumpkin Filling:

  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ⅓ cup packed (70 grams) light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • Pinch cloves
  • 1 (15 ounce) can pumpkin puree

Glaze:

  • 1–½ cups (175 grams) powdered sugar
  • 2–3 tablespoons (30–45 grams) milk
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Make the pastry: In a food processor, combine flour, powdered sugar, cinnamon, and salt with quick pulses until mixed. Add cold cubed butter and pulse 7 times until mixture resembles coarse crumbs. With motor running, slowly pour in milk until dough forms a cohesive ball around the blade. Scrape dough onto plastic wrap, shape into a rectangle, and wrap tightly. Roll dough within plastic wrap to seal edges tightly and refrigerate for at least 2 hours or overnight.
  2. Prepare the pumpkin filling: In a medium bowl, whisk together egg yolks, vanilla extract, light brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree until smooth and fully combined.
  3. Roll out and cut dough circles: Remove dough from refrigerator and let soften at room temperature for 5-10 minutes. Divide dough in half. On a floured surface, roll one half into a 12” x 12” rectangle about ⅛” thick. Use a 5” round cutter to cut out circles, gathering scraps to reroll and cut more circles. Refrigerate dough circles if they become soft to keep firm during assembly.
  4. Fill and seal the pasties: Line a baking sheet with parchment paper. Lightly brush edges of each dough circle with water using a pastry brush. Spoon about ⅓ cup of pumpkin filling into the center of each circle, folding dough over to create a half-moon shape. Carefully crimp edges to seal completely, preventing air pockets. Place formed pasties on the prepared baking sheet.
  5. Chill pasties before baking: Refrigerate the assembled pasties for at least 30 minutes to ensure even baking and better texture.
  6. Bake the pasties: Preheat oven to 400°F (200°C). Bake pasties on the middle rack for about 25 minutes until bottoms are lightly golden. Remove from oven and transfer to a cooling rack to cool completely.
  7. Prepare and apply glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Spoon about 2 tablespoons of glaze onto each cooled pasty and gently spread toward the edges. Allow glaze to set before serving.

Notes

  • Ensure all butter is very cold to create a flaky pastry crust.
  • If the dough becomes too soft when rolling, chill in the refrigerator to prevent sticking and tearing.
  • You can substitute milk with water in the dough for a slightly lighter pasty crust.
  • The 5” diameter cookie cutter is ideal for portion size but can be adjusted to preference.
  • Store leftover pasties in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
  • Glaze adds a lovely sweet finish, but can be omitted for a less sweet version.

Nutrition

Keywords: Harry Potter recipe, pumpkin pasties, Halloween treats, pumpkin dessert, baked pumpkin pastry, wizarding world food

Find it online: https://bakedbylisa.com/harry-potter-pumpkin-pasties-recipe/