These Strawberry Pumpkin Pastries combine flaky puff pastry with a spiced pumpkin filling and sweet strawberries for an easy fall dessert. Perfect for brunch, Thanksgiving, or holiday parties, they’re quick to assemble and always a crowd-pleaser.
Servings: 8 pastries
Cooking Time: 30 minutes
Cuisine: American, Fall Dessert
Why You’ll Love These Strawberry Pumpkin Pastries
These pastries bring together two classic fall flavors—pumpkin and strawberries—in a simple, elegant treat. The puff pastry turns golden and flaky in the oven, while the filling stays soft, spiced, and just sweet enough.
They’re ideal when you want a dessert that feels special but doesn’t require hours in the kitchen. Serve them warm with coffee or tea for a cozy autumn morning, or arrange them on a dessert table for Thanksgiving or holiday gatherings.
Ingredients You’ll Need
You don’t need many ingredients to make these pastries, and most are pantry staples.
- Pumpkin puree gives the filling its rich fall flavor and smooth texture.
- Strawberries add freshness and a bright contrast; you can use fresh berries or strawberry jam.
- Puff pastry keeps the recipe quick and delivers that bakery-style flakiness.
- A simple powdered sugar glaze with vanilla ties everything together.
You can also add a pinch of cinnamon, nutmeg, or pumpkin pie spice to enhance the autumn vibe.
Step-by-Step Instructions
Making these pastries is straightforward and perfect for bakers of all levels.
- Prepare the filling: In a bowl, mix pumpkin puree with a little sugar, cinnamon, and vanilla. If using fresh strawberries, dice them finely; if using jam, keep it ready to spoon.
- Assemble the pastries: Roll out the puff pastry and cut it into squares or rectangles. Place a small amount of pumpkin mixture in the center of each, then top with strawberries or a dot of jam.
- Fold and seal: Fold the pastry over the filling to create triangles or rectangles, then press the edges with a fork to seal.
- Bake and glaze: Bake until golden and puffed. Once cooled slightly, drizzle with a simple glaze made from powdered sugar, vanilla, and a splash of milk.
Tips for the Best Strawberry Pumpkin Pastries
A few small tricks will help you get perfect results every time.
- Use canned pumpkin puree (not pumpkin pie filling) for consistent texture and flavor.
- To avoid soggy bottoms, don’t overfill the pastries and let them cool on a wire rack.
- You can assemble and freeze unbaked pastries, then bake from frozen by adding a few extra minutes.
- For a richer twist, add a thin layer of cream cheese under the pumpkin filling.
Variations and Serving Suggestions
Feel free to adapt this recipe to your taste and occasion.
- Swap strawberries for diced apples or pears for a classic fall fruit combo.
- Add a spoon of mascarpone or cream cheese for a tangy, creamy layer.
- Shape the dough into mini hand pies for party-friendly bites.
- Serve with hot cider, coffee, or tea for a cozy dessert or brunch treat.
Strawberry Pumpkin Pastries
Ingredients
- 1 sheet puff pastry thawed
- 1/2 cup pumpkin puree
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/2 cup fresh strawberries finely diced (or 3–4 tablespoons strawberry jam)
- 1/2 cup powdered sugar
- 1 –2 teaspoons milk
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix pumpkin puree, granulated sugar, cinnamon, vanilla, and a pinch of salt until smooth.
- Roll out the puff pastry and cut into 8 equal squares or rectangles.
- Place 1–2 teaspoons of pumpkin mixture in the center of each pastry piece. Top with diced strawberries or a small spoon of jam.
- Fold the pastry over the filling to form triangles or rectangles. Press edges with a fork to seal.
- Place pastries on the prepared baking sheet. Bake for 12–15 minutes, until golden and puffed.
- While pastries cool slightly, whisk together powdered sugar, vanilla, and enough milk to make a drizzle-able glaze.
- Drizzle glaze over warm pastries. Let cool a bit more before serving.
