Pumpkin Pie Pastries

These sweet little breakfast pastries are so so good! Serve for breakfast, snacks or pudding, they also pack really well for weaning on the go!

Ingredients:

3 tbsp pumpkin puree
1.5 tbsp of cream cheese or DF cream cheese
2 tsp of ground cinnamon
1 tsp of vanilla extract
1 tsp of fruit sugar (optional)
1 sheet of ready roll puff pastry or GF*
1 small egg or milk*

Dairy Free Alternative, Egg Free Alternative, Gluten Free Alternative, Vegan Alternative, Vegetarian

Method:

Mix the pumpkin, cream cheese, cinnamon, vanilla and sugar in a bowl. Cut the pastry into 12 squares, then spoon a heaped tbsp amount of mixture onto each pastry square. Bring in each corner and press the base together with your thumb and forefinger as if you were doing that old school paper fortune teller game (remember those?).

Brush the exposed pastry with beaten egg and bake for 20 minutes at 180d/360f.

Serve with a dollop of greek yoghurt and an extra sprinkling of cinnamon.

Suitable from 6 months, cut intro strips for babies. Can be frozen for up to 3 months