Pumpkin and caramelized onion puff pastry pockets make a beautiful appetizer for any fall table and an extra special treat for Halloween or Thanksgiving.
Every fall, I find myself drawn to the kitchen in order to create a dish that embodies the season, without falling into cliches. Crafting a recipe that transcends the typical holiday fare is no easy task, as pumpkin spice and pecan pies call my name.
To honor the flavors of the season, I've decided on a sophisticated appetizer: pumpkin and caramelized onion puff pastry pockets. This easy fall autumnal appetizer combines fresh sugar pumpkin with the sweetness of caramelized onions, the spice of cinnamon and nutmeg, and the buttery flavor of puff pastry.
Filled with lush pumpkin and sweet, smoky caramelized onions, these puff pastry pockets are quick and easy to make, and a delight to eat. They would not be remiss at any fall cocktail party, or other adult get-together. You can make the filling or the whole thing days in advance, and just freeze or refrigerate until you're ready to bake.
To achieve the rich, savory sweetness in the filling, I take ripe pumpkins, bake and blend them until smooth. You can also use your favorite store-bought pumpkin puree, but I find this is an easy way to use all those fresh pumpkins you bought at the pumpkin patch with your kids.
This puree, mixed with hints of nutmeg and cinnamon, provides a comforting base for my filling. As the pumpkin bakes, I patiently caramelize onions until they reach a deep amber hue, their natural sugars released, offering a smoky contrast to the sweet gourd.
Once everything is cooked, I mix caramelized onions and my pumpkin puree, and carefully encase them in a flaky puff pastry. Whether it's for a cozy family gathering or a chic fall cocktail party, these pastry pockets can be prepared in advance, frozen, and baked when needed, exuding warmth and hospitality to your guests.
With less than 30 minutes of active prep, the pleasure derived from biting into these golden, crisp pockets filled with the essence of fall is well worth the effort. And for those with dietary restrictions, using my vegan gluten-free pumpkin pie in place of puff pastry ensures that everyone can savor the flavors of the season.
Ingredients
You will need the following to make my caramelized onion and pumpkin puff pastry pockets:
- Sugar pumpkin - A winter squash variety with sweet flesh perfect for baking into a puree. Butternut squash can be substituted. You can also use store-bought pumpkin puree.
- Cinnamon - A warm, aromatic spice that adds depth to the pumpkin filling. Ground ginger can be used instead.
- Nutmeg - A sweet, peppery spice that balances the cinnamon. Freshly grated is best but ground will also work.
- Onions - A classic base flavor for the caramelized onions. Shallots make a good substitute.
- Olive oil - For sautéing the onions. Any neutral oil like canola works.
- Puff pastry - A buttery, flaky dough that bakes up light and crisp around the filling. Phyllo or pie dough can be substituted.
- Egg - To brush and seal the pastry edges for a beautiful golden brown color. Dairy-free options include aquafaba or plant milk.
Step-by-Step Instructions
Bake pumpkin
To begin making the pumpkin puree, preheat the oven to 350°F. Line a baking sheet with parchment paper.
Cut the pumpkin in half and scoop out the seeds. Place each half cut side down on the prepared baking sheet. Roast for 1 to 1 ½ hours, until the pumpkin flesh is very soft when pierced with a knife. Allow to cool for 15 minutes on the baking sheet.
Once cool enough to handle, scoop the pumpkin flesh from the skin into a food processor. Puree the pumpkin flesh until completely smooth. Transfer the pureed pumpkin to a bowl and set aside.
Caramelize onions
Next, prepare the caramelized onions. Heat the olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown, about 30 minutes.
Mix filling
To make the filling, allow the caramelized onions to cool slightly. Then add them to the pumpkin puree along with the cinnamon and nutmeg. Stir to combine.
Assemble puff pastry pockets
Assemble the puff pastry pockets by rolling out the puff pastry on a lightly floured surface to ¼ inch thickness. Cut the dough into 4-inch circles. Cut little crosses in the top of half the circles.
Place 1 tablespoon of the filling in the center of the circles without crosses cut into them. Brush the edges with the beaten egg. Top each circle with a cross-topped circle. Crimp the edges to seal.
Arrange the pockets on a parchment-lined baking sheet. Refrigerate for 30 minutes.
Bake
When ready to bake, preheat the oven to 400°F. Brush the tops of the chilled pockets with the beaten egg. Bake for 18-20 minutes, until the pastry is deep golden brown. Allow to cool slightly before serving
Variations
In crafting pumpkin puff pastry pockets, I often explore different dietary needs. For those seeking a gluten-free option, swapping the traditional pastry with a gluten-free pie crust ensures everyone can enjoy this fall treat.
- Fillings: Consider adding a mix of spices like nutmeg or cloves to the pumpkin mixture for a deeper flavor profile.
- Shapes: Cutting the pastry into various shapes like leaves or pumpkins adds a festive touch.
- Toppings: A sprinkle of coarse sugar or cinnamon before baking creates a delightful crunchy texture.
Remember, the key is to maintain the integrity of the puff pastry's light, flaky texture, even when using gluten-free alternatives. Enjoy experimenting!
Serving Suggestions & Accompanying Dishes
I love serving this appetizer for Thanksgiving or even Halloween. Here are some potential accompaniments and serving suggestions to pair with the pumpkin and caramelized onion puff pastry pockets:
- Serve with a charcuterie board like this Thanksgiving charcuterie board featuring seasonal meats, cheeses, fruits and nuts.
- For a festive appetizer spread, try pairing the pockets with a Halloween snack board filled with dips, veggies and sweets.
- Offer seasonal salads like a pepita salsa macha topped with pumpkin seeds, or a savory galette with pumpkin and caramelized onions.
- Bake batches of gluten-free pumpkin treats like these gluten-free sugar-free pumpkin muffins with cream cheese frosting for guests with dietary restrictions.
- For a decadent dessert, serve individual portions of Halloween chocolate mousse cups on the side.
- Present the pockets on a platter with slices of pumpkin pecan pie or flourless pumpkin bread.
- Pair savory pockets with protein waffles and chocolate sauce for a hearty brunch.
- Offer non-alcoholic fall drinks like spiced cider or pumpkin spice lattes.
- For a fun Halloween twist, serve pockets with pumpkin pizzas with cheese, herbs and caramelized onions for a complete pumpkin feast.
Top Tips
Choose the Right Pumpkin Puree: To make my own pumpkin puree, I use sugar pumpkins or Hubbard squash. If using storebought pumpkin puree, opt for 100% pure canned pumpkin without added spices for a fresh and authentic flavor. It allows me to control the spice level in each pastry pocket.
Perfect Puff Pastry: Thawing the pastry just right is crucial. I leave mine in the refrigerator overnight, ensuring it’s pliable but still cold for superior flakiness.
Seal the Edges: To prevent filling from leaking, I press the edges with a fork after brushing a little water on the seams for a tight seal.
Keep an Eye on Baking: Since every oven varies, I start checking my pockets for that golden color about 10 minutes before the suggested baking time ends.
Don’t Overfill: I prevent bulging and leaks with just the right amount of filling, no more than a tablespoon per pastry.
Frequently Asked Questions
What are the steps to make a pumpkin puff pastry pocket?
- Thaw puff pastry as per instructions.
- Prepare pumpkin filling, mixing puree with spices and sugar.
- Cut pastry into squares, add filling to the center.
- Fold over, seal edges, and score the top.
- Brush with egg wash and bake until golden.
Can you use pumpkin pie filling for pastry pockets?
Yes, I can use canned pumpkin pie filling for ease; however, it may need thickening with additional flour or cornstarch for the right consistency.
What is the best way to fold puff pastry for turnovers?
For turnovers, I fold puff pastry squares diagonally to form a triangle, ensuring the filling is well sealed inside.
How can puff pastry be made flaky and puffy?
To ensure flakiness, I work with cold ingredients and avoid overworking the dough. Bake at a high temperature for a puffier rise.
What are some creative uses for puff pastry scraps?
- Twist into sticks and sprinkle with cheese.
- Cut into shapes as pie top decorations.
- Create mini tarts with leftover filling.
How does adding brie affect the baking time for pumpkin puff pastry pockets?
Adding brie doesn't significantly change the baking time; I monitor the pastries closely and bake until the pastry is puffed and cheese is melted.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Caramelized Onion and Pumpkin Puff Pastry Pockets
Equipment
- Spatulas
Ingredients
Instructions
Pumpkin Puree:
- Preheat oven to 350°F. Line a baking sheet with parchment. Cut pumpkin in half and scoop out seeds. Place cut side down on baking sheet.
- Roast 1-1.5 hours until very soft. Allow to cool 15 minutes.
- Scoop flesh into a food processor and puree until smooth. Set aside.
Caramelized Onions:
- In a skillet, heat olive oil over medium. Add onions and cook, stirring occasionally, until deep golden brown, about 30 minutes.
- Filling:
- Allow onions to cool slightly, then mix with pumpkin puree, cinnamon and nutmeg.
Assembly:
- Assemble the puff pastry pockets by rolling out the puff pastry on a lightly floured surface to ¼ inch thickness. Cut the dough into 4-inch circles. Cut little crosses in the top of half the circles.
- Place 1 tablespoon of the filling in the center of the circles without crosses cut into them. Brush the edges with the beaten egg. Top each circle with a cross-topped circle. Crimp the edges to seal.
- Arrange the pockets on a parchment-lined baking sheet. Refrigerate for 30 minutes.
- Place on a parchment-lined baking sheet. Chill 30 minutes.
Baking:
- Preheat oven to 400°F
- Brush tops of pockets with beaten egg.
- Bake for 18-20 minutes, until pastry is golden brown.
- Allow to cool slightly before serving.
Notes
The pumpkin puree and caramelized onions can be prepared up to 3 days in advance and stored in the refrigerator until ready to assemble.
Assembled unbaked pockets can be frozen for up to 1 month. Allow to thaw in the refrigerator overnight before baking.
For a crowd, double or triple the recipe and bake in batches. Pockets are also ideal for party appetizers.
Top with whipped cream, crème fraiche or vanilla yogurt for a decadent treat.
Catalina @ Shades of Pink says
These are so cute and flaky, they would be appropriate for any dinner party, not only Halloween!
kseniaprints says
That's what I thought too!
Alexandra says
What a heartbreaking story 🙁 I'm sorry you had this sh*tty experience of your first Halloween.
I don't really enjoy the holiday either, truth be told. It inspires greed in children (more candy!) and the tiny costumes meant for grown women? Come on...
These pastries look amazing. Caramelized onions make everything better.
kseniaprints says
Yeah, it is what it is. I appreciate that some people use this as an excuse to display their creativity and put together some amazing costumes, but overall I'm just not that into it. Good to find a fellow anti-Halloweener!
Marie says
Nice appetizer recipe (I empathize with your story too </3). Though this was great for Halloween, these were perfect at our family's dinner party last night. The caramelized onions were really good, buttery, and sweet 🙂
Abby says
So glad I found this recipe. The flavor of smoky onions is just great. Quick and easy too! I love that you can also make ahead and freeze.
Franny says
Oh my word. What a terrible Halloween experience! I would have been devastated, too.
I made these pastry pockets and loved them! They were great for Thanksgiving and super easy, too. We'll be making them again soon!
Marie says
My kids ditched the sugary sweets for this puff pastry pockets! So now I'm adding it to our Halloween tradition.
Ruth says
Made this puff pastry version and this has become my new obsession! The filling is rich and flavorful, and the puff pastry is perfectly flaky. Very addictive! Can't wait to make this again. 🙂
Marie says
This was such an impressive appetizer. The caramelized onions turned out perfectly and I’m surprised at how easy it was to make! My guests loved it and I’ll definitely be bookmarking it to make again. Thank you!
Dawn says
Question- if using canned pumpkin, how much pumpkin puree is needed for this recipe? The whole can, half, two cans? Thank you!
kseniaprints says
I usually use half of an 8 ounce can. Will clarify!