Pumpkin Half-Moon Pockets
These pumpkin half-moon pockets are for everyone who emails me saying that, while they love the recipes I post, there is no way they can make them because they “absolutely cannot cook.” Listen to me: you can make these! Not only are they incredibly tasty, but they require next to no culinary skill. If you can stir a spoon and wield a brush you can definitely impress your friends with these gorgeous autumn treats. So go ahead, fill your kitchen with the aroma of warm cinnamon, ginger and nutmeg.
Yet another way to use the pumpkin left over after making a pumpkin spice latte!
I’ve also included instructions for alternate fillings: strawberry, mixed dried fruit, and chocolate-nut.
Pumpkin Half-Moon Pockets
Ingredients: Makes 18 pockets
For the dough:
- 2 sheets frozen puff pastry, 9 1/2 inches square each
- 1 large egg, lightly beaten
- 2 tablespoons granulated sugar
- 1/2 tsp cinnamon
-
For the pumpkin filling:
- 1 cup plus 2 tablespoons canned solid-pack pumpkin (not seasoned pumpkin pie filling)
- 3 tablespoons firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
(If you are making the mixed dried fruit filling do that here. Scroll down for instructions.)
Remove both sheets of frozen puff pastry from the box, set them on a lightly floured surface, and cover with plastic wrap. Do not unfold at this point. Let the covered puff pastry sit on the counter top until thawed and just pliable, about 20 minutes.
Meanwhile, position the over rack on the middle rung. Heat to 425 degrees F (220 degrees C.) Line cookie sheets with parchment paper or a non-stick liner. Have ready the beaten egg and 2 tablespoons granulated sugar.
On a lightly floured work surface, carefully unfold the puff pastry. Dust the top of the pastry with a little flour. Roll out each sheet, lightly dusting with flour as needed to prevent the dough from sticking to the rolling pin and work surface, into a 12 inch square. Using a 4 inch round cookie cutter (or the bottom of a 29-oz tomato can as a guide), cut out 18 circles by firmly pressing the cookie cutter or can into the dough, then twisting slightly. Peel away the scraps of extra dough and cover the rounds with plastic wrap while preparing the filling.
For the pumpkin, strawberry and chocolate-nut fillings, combine the ingredients in a medium bowl and stir until well blended.
Place about 1 tablespoon of filling on the center of a round. Brush the edge of the dough with the egg. Fold half the dough over the filling to form a half-moon. Using the tines of a fork, press the curved edges to seal tightly. Repeat with the remaining rounds. (At this point the pockets can be covered with plastic wrap and refrigerated for up to 8 hours or frozen for up to 1 month before proceeding.)
Arrange the pockets on the prepared sheet pans, spacing them about 2 inches apart. Brush the tops with the remaining egg and sprinkle evenly (and generously) with the granulated sugar. Bake until pasty is puffed and browned, 15-20 minutes, checking on them frequently after 10 minutes has passed (in case your oven cooks them faster.) Transfer the sheet pats to racks to cool. Serve warm.
Storage: You can bake the pockets up to 6 hours ahead and reheat them in a 300 degree F oven until warm, about 10-15 minutes.
Alternate fillings!
Strawberry Filling:
- 3 cups chopped strawberries
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 1/2 tsp pure vanilla extract
- Pinch of table salt
Chocolate Nut Filling:
- 1 cup chopped bittersweet chocolate or semisweet chocolate chips
- 1/3 cup chopped nuts (such as pecans, walnuts or hazelnuts), toasted if desired
Dried Fruit Filling: Cooking instructions below
- 3/4 cup finely chopped mixed dried fruit (such as apricots, figs and cranberries)
- 1 cup orange juice or apple cider
- 1 tbs firmly packed light brown sugar
- 3/4 tsp ground nutmeg
Instructions for the dried fruit filling: Combine the chopped dried fruits in a shallow bowl or dish. Bring the orange juice or cider to a boil in a small saucepan or in the microwave. Pour the boiling liquid over the dried fruits and let sit until they are soft and plumped, 15 to 20 minutes. Drain off and discard the liquid. Add the sugar and nutmeg to the fruit, stir until well blended. Set aside to cool completely.
This recipe is from: The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress Free Strategies for Busy People by Abigail Johnson Dodge. I checked it out of the library this past weekend and so far have been quite impressed with the collection of delectable and easy recipes!
36 Responses to “Pumpkin Half-Moon Pockets”
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Yet another reason to add puff pastry to my shopping list for the “open house” next week. I only considered making my own pastry for a very short time before deciding purchased was just as good and much easier. I’ll be making a sweet potato filling as the boy swears he hates pumpkin
Those are so cute! I make something similar, but here we fry them and fill them with apple-sauce like filling – Fried Apple Pies! They’re a staple at festivals and bake sales.
Greetings! I followed your link home from Michele’s, and my, am I glad I did. You have a lovely site. I’m sure I’ll gain a few pounds from reading into your archives, but it’s a sacrifice I’m willing to make.
Nice to e-meet you. BTW, you share a name – well, the short form, anyway – with my brother. Yet another reason to bookmark you and to return often.
Hello Michele sent me. I’ll take a look around. I don’t think I’ve visited your site before.
looks delicious, but a little ingredient-heavy for me! (Not to mention I’d eat all of them in like an hour!) Michele sent me.
Melissa, I get a savory version of these would be fantastic! And yes, totally buy the store dough. Making it from scratch is great if that’s all you’re doing, but perhaps not so much when hosting a party.
Carli – How are these ingredient heavy? I’m shocked.
Looks quick and very clever! Perfect finger food for entertaining
Ooooooooooooh, looking at that picture made me SO hungry! I am definetely making those for Thanksgiving! And bookmarking this site!
Michele sent me.
Thanks for visiting me. Your recipes look delicious, what a shame I am on a diet!. I’m not sure why this comment is starting in the centre as I type, I wonder if it will publish that way?
I love that you can use alternate fillings for this. Looks very appetizing, like your cookies below.
Paz
Hi there, thanks for stopping by. I am definetely going to make these, they look so good and what a change from the usual stuff I make with pumpking. I love your blog and will be making a few other goodies as well. I love to cook and this is my favorite time of year to do it. Have a good weekend.
Toodles, Maryanne
Yummy! (How did you know I can’t cook? You hace a very cute blog here. I will be back,
Thanks for stopping by my blog!
These are so simply and yummylicious! I love how you provide details of alternate fillings. Thxs Ariela! =)
This is definitely another great use for pumpking, very tasty!
Don’t those little golden gems look fabulous?!
This recipe is so perfect for the upcoming holidays and entertaining. I’ve been looking for pumpkin recipes lately, so I’m in luck. Not to mention- I love anything in puff pastry!
How is it that I just ate but that visiting here I am hungry all over again? I wish this site can with free samples!:)
How excellent! Like little bite-sized pumpkin pies! What could be better in the crisp days of autumn? I will certainly give this a try!
oh! another wonderful pumpkin recipe! i’ve been eating so many fall-flavors I think I’m going to turn orange!
Those look delish! I don’t eat pumpkin, but Buddy (the dog) has been gobbling up his pumpkin biscuits so perhaps I should make some for him. lol.
Thanks for the comment on my blog, marth isn’t one of my strong suits but I understand it enough to get it without much thought.
Looks delicious. I do not believe we have canned pumpkin in New Zealand, so I will stick to using a homemade pumpkin mash / puree for the filling.
Hi Ariela, found you after you left a comment on Maryanne’s blog. Sometimes it’s hard to track that, isnt it?
I love this site – your photos look amazing – and I love the look of this recipe. We definitely dont have tinned pumpkin here in Australia, but I guess I could substitute fresh mashed pumpkin. I’ll have to make something else for the kids, though – they arent pumpkin eaters – thanks for giving the alternates – both the strawberry and the chocolate nut fillings are sure to temp the fussy ones!
This would’ve been perfect for the puff pastery class Steph and I just cancelled out of
*pout*
oh YUM Ari!! I love anything involving puff pastry. Anxious to give these a go!
Ok, you’ve convinced me, I’m going to try it!
Hi Ari – these look so good. Can’t wait to try them.
I wanted to tell you that based on your “five stars” and comments about “Eat, Pray, Love” I bought it to take to the condo last week. I LOVED THIS BOOK…usually tales of other people’s spiritual journeys end up boring and so self-absorbed. But, this author has such humor and humility in describing her life, her thoughts, her pain, her journey and her struggles. I can’t wait to forget some of it so I can read it all over again. Thank you so much for posting about this and introducing me to a new author. Have you read any of her other books?
Another perfect recipe for Halloween!
I’ll try this with char sew filling. I’m still looking a flaky dough recipe that resembles Seremban Siew Pau.
Those sound absolutely delicious. Guess I’m picking up some puff pastry at the store this weekend!
Janice -
I’m so glad you enjoyed the book (and I’m honored that you took my word about it being good!) I feel the same way about spiritual journey books and rarely ever read them, the only reason I picked this one up is because the title intrigued me. Did you have a favorite part? I liked the whole thing but was most fascinated by her time at the meditation center. I don’t think I could go through that! And didn’t the guy from Texas sound like a real character? Incidentally, I read in a magazine that “Eat, Pray, Love” is being made into a movie with (I think) Julia Roberts. Not sure what I think about the casting.
I haven’t read any of her other books but they are on my “to read” list. If you read one and it’s good let me know?
I just thought I’d add that sometimes I feel like a chocolate nut…
Ha! Me too Bec, me too…
I made both the pumpkin and the strawberry ones last night (I was ambitious!) and both versions came out so good! I love their size too, they look so elegant on a decorative plate.
Oooo! These look delish. I’m FALLing in love with all these Fall recipes you’re posting!
Hurray for pumpkin goodies! I’m really looking forward to the popovers you’re making this weekend, yum.
OMG Manda, you stole my comment! I was just about to say that. Grrr.