Winter is setting in and fall, slowly fading out but as I take in the mellow fragrance of pumpkins, all I can think of is sweet pumpkin delicacies, perfect for Halloween (although it’s already behind us) but let’s ditch tradition for a change. Shall we? Also, I had some canned pumpkin left over from Halloween. My canning expertise finally bearing fruits. Heh.
You guys already know that Copper Chef has been ruling my kitchen lately and as promised I’m here again with an awesome recipe for pumpkin buns. Growing up, I used to enjoy this hearty pumpkin serving with my family and to top it off, it’s one of the best holiday treats, that is soft with a hint of sweetness. Oh yummy!!
If you love baking and have the Copper Chef pan handy, you’re utterly blessed because, with this weather and vibe, it would be awfully surprising if you do not try this recipe out.
Pumpkin Buns on a Copper Chef Pan
- 1 sheet puff pastry
- 2/3 cup pumpkin puree
- 1 cup chopped pecans
- 1 egg
- 20 oz. cream cheese
- 1 cup confectioner’s sugar
- 1 tablespoon whole milk
- 1 tablespoon maple syrup
- To begin with, let’s set the puff pastry in place. I usually buy puff pastry from this bakery around my neighborhood and it is perfect for baking. You can buy puff pastry too but make sure you’re getting a fresh one. It leaves the buns more tender and moist.
- Preheat the oven. You guys already know that Copper Chef pan works in 6 ways and one of them is baking. Well, it doesn’t require a lot of prerequisites as such. You can check out the comparison of Copper Chef Pans which I did by gathering various information.
- Next up, you need to spread the pumpkin puree evenly over the puff pastry. If you don’t have the canned pumpkin, then just use the pumpkin pie mix. You can easily get it at any grocery store.
- Usually, spreading the puree isn’t a lot but make sure you use a butter knife because it gives you an edge over other spreaders. Initially, I used a spoon but then later I realized that the paste didn’t really spread in equal ratio. It’s better if you take my advice and don’t do the unnecessary experimenting.
- So, you would now need to sprinkle the chopped pecans over the pumpkin coated puff pastry sheet. Well, pecans give such delicacies an added indigenous flavor and are also one of the healthiest dried fruits. Georgia based researchers have found that pecans help in disease prevention and you can totally refer to the study here. Well, all the more reasons to love them.
- In a bowl, beat an egg thoroughly and brush it on the perimeter ie. the outer edges of the puff pastry sheet gently. Don’t overuse the egg, just a light stroking is enough because we need to make sure that when we roll the sheet, it is stuck together properly and doesn’t fall off.
- After this artistic activity, roll over the sheet (with care) from the topmost end (horizontally) to the bottommost end neatly. You will see a roll of puff pastry sheet on your countertop.
- Key step: Chop this pretty roll into nine equal pieces carefully. Separate them and please make sure that the roll doesn’t fall off. This is where your artistic brushing comes in handy.
- Your seasoned square Copper Chef Pan shall now be used **drumroll**
- It’s time to place the rolled buns into your copper pan in rows of three and make sure each piece has plenty space. This was fun when I did it.
- You must bake the buns for 1 hour at 400 and meanwhile, take another bowl. You guessed it right, we’re going to do the topping and yes! It’s mouthwatering.
- In a bowl, you should put in 20oz cream cheese, 1 cup confectioner’s sugar, 1 tablespoon whole milk and 1 tablespoon maple syrup. **drool alert**
- Mix these ingredients thoroughly to form an ooey-gooey mixture of cream.
- Check your microwave, the buns must be ready. Carefully, take the pan out of the microwave and let it cool. I didn’t even need mittens, thanks to Copper Chef pan.
- Garnish the top of each bun with the cream mixture we prepared earlier. It took me forever to take my eyes off these gorgeous little buns. Really.
- Your delicious pumpkin buns are ready to serve. You can wipe your copper chef pan with a wet cloth and it’s pretty much done.
I hope you guys are clear about this recipe. Let me know in the comments section how you liked this recipe and how delicious(obviously) it was. Also, if you want more of these recipes, then do check out my future posts. See you next time!