So, after a long two weeks, I am back! This past week was the beginning of our spring quarter here at school and the week before that we had the bestest vacation ever in Florida with two of our bestest friends (that we miss very much already). Although I have not posted anything in the past weeks I did end up baking my Maple Pecan Cinnamon Rolls as a special breakfast one day while in Florida as well as experimenting with salted chocolate and caramel chip cookies as a thank you to someone for helping us out down there, too. The cookies were great and although I didn’t have the caramel chips in our apartment back here, I decided to make more chocolate chip cookies when we got back from Florida since the apartment needed some sweets!
This week was a hard one trying to transition back to regular life and being away from our friends again and we were all feeling a little blue missing some of our favorite parts of vacation. Katharine in particular was seriously missing Harry Potter world and when she mentioned a little treat from Harry Potter, pumpkin pasties, I knew I had to make some to help ease the pain of being away from Florida and all of it’s theme parks!
The ended up coming out phenomenal! I was worried because they smelled a little too spicy for my taste but when we tried them they were nice and sweet. Also, the dough was so interesting because it was a cream cheese pie dough which I have never tried and it definitely adds to the flavor!
Next week I am for sure making something reminiscent of something Disney because that is the theme park that I am missing!
I almost completely forgot to mention we were in Florida on our spring break but we really went down because me and my friend were running the Disney Princess Half Marathon! It was one of the single most amazing things I have ever done and I am so proud to be able to say I have finished it!
Pumpkin Pasties from Harry Potter
1 1/2 cups all-purpose flour
1 tsp sugar
pinch of salt
1 stick of cold, unsalted butter, diced
1 package of cold cream cheese, cut into coarse chunks
3/4 cup canned fresh pumpkin puree
1 large egg
pinch of ground cloves
1/4 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup sugar
Optional topping: raw or turbinado sugar
Place dry ingredients in a medium bowl and mix together. Add the cold, diced butter and mis it together with flour until you have what looks like coarse bread crumbs. Add in the pieces of cream cheese and mix until the dough is very clumpy. Put dough onto lightly floured surface and knead until a smooth dough is formed. Wrap in plastic for at least 30 minutes. The dough can be made ahead of time though and frozen for up to 3 months.
While the dough is in the fridge, make the filling. In a saucepan over medium low heat, warm the pumpkin and the dry spices and then remove from heat. Mix in the egg, salt, and sugar. Set aside while you prepare the dough for assembly.
Preheat the oven to 350F. On a floured surface, roll out the dough to about 1/8-inch thickness and cut with a round cookie cutter (or if you don’t have one like me you can use a washed top to a peanut butter can). Spoon a small amount of pumpkin filling into the dough circles. Fold the circles in half and seal the edges by either folding over and pinching with your fingers or crimping with a fork. Using a pastry brush, lightly glaze each pasty with beaten egg (or egg with a little milk or water) and sprinkle on some raw sugar, if desired.
Bake for 25 minutes or until golden brown and enjoy!