When I was growing up I hated pumpkin pie. I am not sure why. It was just not something I enjoyed. As an adult I have come to love it however, and every time I see tinned pumpkin in the shops here in the UK, I pick up a whole whack of it. Because you can't ever have too much tinned pumpkin can you??? And also because it is also a very rare find over here.
I used some tinned pumpkin to make a loaf cake the other day and had some leftover and so I decided to make some delicious Pumpkin Caramel Croissants with it! I had seen a recipe online somewhere for them a few weeks back. Do you think I could find it today?? Of course not!
And so I improvised.
With most delicious results. Imagine flakey buttery croissants . . .
With a slightly spiced, sweet pumpkin filling rolled up inside . . . sprinkled with some spiced sugar and then baked until golden brown . . .
with a caramel sauce drizzled over top prior to serving. I know it's not quite autumn yet . . . but these tasty buns will certainly get you in the mood for autumn!
*Pumpkin Carmel Croissants*Makes 6 (8 in America)Printable Recipe
Everyone will love these! Flaky. Spicy. Moreish. Very autumnal.
For the caramel sauce:2 TBS butter100g of soft light brown sugar (1/2 cup packed)60ml of double cream (1/4 cup)pinch saltsplash of vanilla
For the rolls:2 dessert spoons of pureed pumpkin (1/3 cup tinned pumpkin, not pumpkin pie filling)3 TBS white sugar1/2 tsp pumpkin pie spice (see below)2 TBS caramel sauce (above)1 can of refrigerated ready roll croissant rolls
To top:2 tsp sugar1/8 tsp pumpkin pie spice (see below)4 tsp caramel sauceflaked sea salt
First make the caramel sauce. Put the butter, sugar and cream into a small sauce pan. Cook, over medium high heat, whisking constantly, until everything is amalgamated and mixture comes to the boil. Reduce to low and cook, stirring frequently for 5 minutes. Take off the heat. Add the vanilla and salt. Set aside to cool.
Preheat the oven to 190*c/375*f/ gas mark 5. Line a baking tray with baking parchment. Set aside.
Whisk together the pumpkin, sugar, pumpkin pie spice, and caramel sauce. Unroll the croissants and break apart. Smear about a tablespoon of the pumpkin mixture over each. Roll up from wide end to point. Place onto the baking tray, leaving space inbetween.
Whisk together the sugar and spice for the topping. Sprinkle this mixture over all of the croissants. Bake for 10 to 12 minutes in the heated oven until golden brown and well risen. Remove from the oven and allow to cool for 5 minutes. Drizzle with the caramel sauce. (reheat if necessary) Sprinkle with the sea salt and serve.
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.
