Preparation of the filling:
- Preheat your oven to 350°F. Wash, peel, core, and dice the butternut squash, then place it in an ovenproof dish.
- Pour the melted butter and spices over the butternut squash cubes, mix well to coat evenly, and bake for 30 minutes or until the squash is tender.
- Transfer the spiced butternut squash to a saucepan, add the brown sugar, ground almonds, cider vinegar, salt, and apple juice, and cook over low heat, stirring regularly. The aim is to simmer the squash and evaporate the water to obtain a candied, spreadable texture.
- Once the squash is cooked, blend it in a blender and transfer to a sterilized jar. This spiced squash butter will keep for up to 2 weeks in the refrigerator.
preparation of filled pastries:
- Start by cutting out 6 pumpkins from the first sheet of puff pastry using a cookie cutter. For the second sheet of puff pastry, do the same thing, but also cut out two eyes using a pastry tip, a small nose, and a mouth using a knife. You can make your pumpkins more or less scary by giving them teeth or just a smile.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place the 6 puff pastry pumpkin bases on the tray, fill each shape with a tablespoon of spiced pumpkin butter, leaving a space around the edge so that it can brown and seal.
- Brush the edges with a little beaten egg and cover with the pumpkin faces.
- Brown the entire surface of the pumpkin turnovers, sprinkle with a little La Patelière brown sugar and cinnamon mixture, then bake for 13-15 minutes or until the pastry is golden brown.
- Leave the turnovers to cool on the baking sheet before devouring them.
Enjoy !
