Description
This easy pumpkin kringle recipe can be made with pumpkin butter or plain canned pumpkin. Yummy and delicious!
Ingredients
1/2 of a package of frozen puff pastry (I used Trader Joe’s)
8 oz cream cheese at room temperature
1/3 c powdered sugar
2/3 c cookie butter filling or canned pumpkin combined with 1 T pumpkin spice
2 T pumpkin butter
Streusel:
1/4 c flour
1 1/2 T sugar
1/2 t pumpkin spice
1 1/2 T butter
1 beaten egg yolk
Instructions
Thaw puff pastry according to directions. Roll out into a thin rectangle. I roll mine on the paper it came on and bake on that, too!
Combine cream cheese, powdered sugar and cookie butter or canned pumpkin and pumpkin butter to make the cream cheese filling. I use my immersion blender for this.
Now spread the filling down the center of the pastry. You can roll this up and shape it in a pretzel or do like I do. With the pastry’s shortest end to you, slice two inch strips on both sides. Now fold alternating side strips diagonally over pastry filling.
Combine streusel ingredients with a fork. When combined use your hands to make small “butter clumps” with the streusel.
Brush the kringle with egg yolk and sprinkle streusel down the middle of the kringle. Freeze for about 15-20 minutes.
Preheat oven to 450. Bake about 15-20 minutes or until golden. Remove from oven. Let cool. I garnished my kringle with a sprinkle of powdered sugar and pumpkin seeds!