Caramelized Onion and Pumpkin Puff Pastry Pockets
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
351 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Caramelized Onion and Pumpkin Puff Pastry Pockets
Description
Caramelized Onion and Pumpkin Puff Pastry Pockets combine oven-roasted pumpkin puree seasoned with cinnamon and nutmeg, mixed with deeply caramelized onions cooked slowly in olive oil. The filling balances sweet and warmly spiced flavors.
The assembly involves cutting puff pastry sheets into circles, layering the filling in half of them, topping with a cross-cut pastry circle, and sealing the edges with beaten egg. Baking results in crisp, golden pastries with a tender filling inside.
This recipe serves well as bite-sized appetizers or light snacks. The pockets can be prepared in advance by roasting the pumpkin and caramelizing onions up to three days early. Unbaked pockets freeze well for later baking.
Alternative crusts like gluten-free or vegan options can be used to accommodate dietary needs. Serving the pockets with whipped cream, crème fraîche, or vanilla yogurt adds a rich contrast for dessert-style bites.
Ingredients
- 1 sugar pumpkin about 2-3 lbs, medium
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 onion thinly sliced
- 2 tablespoon olive oil
- 1 puff pastry thawed, sheet
- 1 egg beaten
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
- Pumpkin puree and caramelized onions can be made up to 3 days ahead and refrigerated.
- Unbaked puff pastry pockets freeze for up to 1 month; thaw overnight in the refrigerator before baking.
- Use gluten-free or vegan pastry alternatives as needed for dietary preferences.
- Double or triple the recipe to serve larger groups; bake pockets in batches.
- Serve pockets topped with whipped cream, crème fraîche, or vanilla yogurt for a richer treat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 860mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 19337IU | 387% |
| Vitamin C | 23mg | 26% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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